Sauteed Soft-Shell Crabs
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
1. Get ready cleaned crabs or with a sharp knife, cut away segment that folds under body from rear; discard. Use scissors, remove head, about 3/4 inch be- hind eyes; discard. Lift back shell on either side; scrape away lungs and spongy substance under it.Wash crabs well under cold running water.
2. Beat egg slightly with salt, pepper, and paprika. Combine bread crumbs with flour.
3. Dip crabs in egg mixture, then in crumb mixture, coating completely.
4. In a large skillet, simmer the butter till melted. Sauté crabs until golden. This will take about 4 minutes on each side.
5. Serve hot