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Chesapeake Soft-shell Crabs

8 Soft-shell crabs, fresh or frozen, thawed
1 c All-purpose flour
3 tb Old Bay Seasoning
2 ts Pepper
1 ts Red pepper
1 ts Garlic powder
1 Egg, beaten
1/2 c Milk
Vegetable oil


To clean crabs, remove spongy substance (gills) that lies under the tapering points on either side of back shell. Place crab on back, and remove the small piece at lower part of shell that teminates in a point. Wash crabs thoroughly; drain well.

Combine flour and next four ingredients; set aside. Combine egg and milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.

Pour oil to a depth of 1-inch in a heavy Dutch oven; heat oil to 350 degrees F. Fry crabs 1 to 2 minutes; drain on paper towels.

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