Deep-Fried Soft Shell Crabs
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INGREDIENTS 8 soft-shell crabs, cleaned 1 teaspoon salt 3/4 cup dry, fine bread crumbs 1/4 cup stone-ground white cornmeal 2 eggs 2 tablespoons milk 4 cups corn oil* Pat crabs dry with a paper towel. Sprinkle each crab with salt. Thoroughly mix bread crumbs and cornmeal on waxed paper. Whisk eggs with milk until well blended. Heat oil in a large heavy skillet or Dutch oven. A piece of bread dropped into the oil will turn golden brown when the temperature of the oil is just right. Dip each crab in egg and then into bread crumbs and cornmeal mixture, coating thoroughly on each side. Fry crabs for 3 to 4 minutes until golden brown and crisp. Remove crabs from skillet with tongs and drain on paper towels. Fresh lemon juice may be sprinkled over crabs before serving, if desired. *NOTE - Oil may be strained, refrigerated in a tightly covered container, and used again, but only for crab dishes.