Recipe - Batter-Dipped Poppy Seed Crabs

1 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Blue cornmeal
3 tablespoon Poppy seeds
2 Eggs
1 cup Milk
One half cup Unsalted butter
8 small Softshell crabs
Margarita Jalapeno Salsa
(see index)

In a bowl, mix flour, baking powder and salt; stir in cornmeal and poppy
seeds. In another bowl, lightly beat eggs; blend in milk, then combine milk
mixture with dry ingredients and stir until well blended. Add a little more
milk, if necessary, to make a smooth bater that will cling to crabs. Melt
butter in a large, shallow skillet over medium heat. Dip crabs in batter to
coat; add to skillet and cook until golden brown on both sides, turning
once. Serve with salsa. Makes about 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.