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Pan−Fried Soft−Shell Crabs
1
1
/2 cup all−purpose flour
teaspoon dried oregano
Salt and freshly−ground black pepper, to taste
1
2
6
3
3
3
8
/2 cup milk
eggs
garlic cloves, minced
cups saltine cracker crumbs
tablespoons unsalted butter
tablespoons olive oil
soft−shell crabs
In a shallow dish, stir the flour together with the oregano, salt and pepper. In a second dish, mix
together milk and eggs. Add cracker crumbs to garlic, and process until crumbs are ground fine.
Transfer crumbs to another dish. In a large, heavy skillet, warm the butter and oil together over
medium−high heat. Dip each crab lightly first in the flour, next in the egg mixture, and then in the
cracker crumbs. Add the crabs to the skillet, in two batches, if necessary, and pan−fry them 6 to 8
minutes, turning them once. Drain crabs, and serve immediately.
Pan−Fried Soft−Shell Crabs
141
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