Ingredients
12 medium Florida soft-shell blue crabs
2 fresh eggs, beaten
1/4 cup fresh milk
1 teaspoon salt
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
vegetable oil as needed
1 tomato, diced
1/4 teaspoon fresh parsley
Preparation
Rinse crabs under cold running water. Pat dry with paper towels. In a small bowl or pie plate, combine eggs, milk and salt. In a seperate pie plate, combine flour and crumbs. Dip crabs in egg mixture and roll in flour mixture. Place crabs in a heavy skillet which contains about 1/8 inch of oil, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown the other side. Cook approximately 8-10 minutes on each side. Drain on absorbent paper. Top crabs with diced tomatoes and fresh parsley.
