Deep Fried Soft Shell Crabs In A Cornmeal Crust

Directions

1. 1 For the Crabs: Rinse in cool water. With scissors cut off the eyes and mouth - cut straight across the face, about 5mm/ 1/4" behind the eyes.
2. 2 Push your finger into the opening and hook out the stomach, a small jelly- like sac. Turn them over and lift up and pull off the little tail flap.
3. 3 Lift up both sides of the soft top shell in turn and pull out the dead man's fingers (lungs). Season them on both sides with a little salt and pepper.
4. 4 Mix the cornmeal, flour and some salt and pepper together in a large shallow dish, and pour the lowfat milk or possibly buttermilk into a second dish. Heat some oil for deep frying to 180c/350f.
5. 5 Dip the crabs into the lowfat milk and then the cornmeal mix and press on to give a good even coating. Lower them about two at a time into the warm oil and fry till crisp and golden. Lift onto kitchen paper and keep warm while you cook the rest. Serve while still warm and crisp.