INGREDIENTS:
- 1 cup milk
- 1/2 cup water
- 2 eggs
- 3 tbsps Creole mustard
- salt and cracked black pepper to taste
METHOD:
Clean the crabs by lifting the pointed edges of the shell and removing
the lungs or "dead men" located immediately under the
shell. Place cleaned crabs in a Pyrex baking dish. Combine flour,
salt, pepper, garlic and paprika in a mixing bowl. Heat oil in a
large skillet to 350°F then add butter. Drizzle crabs with milk
and season with salt, pepper and garlic. Dredge crabs in seasoned
flour and shake off excess. Place 3–4 crabs shell-side down
in oil. Do not overcrowd. Fry 2–3 minutes on each side or
until golden brown. Continue until all crabs are fried. Remove crabs
to a platter and keep warm. Squeeze the juice of lemon into pan
drippings. Add parsley and cook 1 minute. Pour sauce over crabs
and serve immediately with you favorite tarter or rémoulade
sauce.
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