Recipe - Fried Soft-Shell Crab

YIELD: 3 SERVINGS
6 Crabs, softshell
1 Egg; beaten
1 cup Milk
Salt; to taste
Pepper; to taste
Flour
Vegetable oil
Lemon slices
Parsley, fresh; minced

Wash cleaned crabs well. Mix egg, milk, salt and pepper; soak crabs in
mixture. Coat crabs with flour, then deepfry in hot oil until brown.
Drain on paper towels; garnish with lemon slices and sprinkle with minced
parsley. NOTE: Wonderful to serve at a picnic or backyard supper.

Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 4 JUN 1995 073117
~0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini