Sprinkle 8 cleaned soft-shell blue crabs with salt.
Roll in a mixture of 1/2 cup fine saltine cracker crumbs and 1 tablespoon all-purpose flour.
Dip in a mixture of 1 slightly beaten egg and 1/2 cup milk; roll in crumbs and flour again.
Heat a small amount of salad oil in a skillet.
Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs.
Serve with lemon wedges.