SOFT SHELL CRABS
Steps:
- Clean crabs and pat dry. Mix bread crumbs with Old Bay Seasoning, salt and pepper in large plate or flat baking pan. Set aside. In large soup bowl beat eggs, add water and mix. In another soup bowl, put the flour. Dredge crabs into the flour covering all sides, shake off any excess. Dip crabs in egg mixture and again shake off any excess. Roll them into breadcrumb mixture coating all sides thoroughly. Place on platter and refrigerate. In large deep heavy skillet, heat oil until hot. Test with couple drops of water. When water sizzles, oil is ready. Fry crabs in single layer until golden brown. Turn over and cook until crisp. Remove to plate, or cookie sheet, covered with paper towels. Place in oven (200) to keep warm until all crabs are cooked. Serve on fresh bread or rolls with tartar sauce.
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