Soft Shell Crabs

"When I was a little girl,my family would stop for soft shells on the first trip to the shore to open our houses. They mean summer to me." Donna Davis.

• 1 dozen shell crabs, cleaned
• 1 cup flour
• 1 cup cornmeal
• Salt and pepper to taste
• Oil for frying (see note below)

Rinse crabs and pat dry.

Mix flour and cornmeal together with salt and pepper. Dredge crabs in flour mixture.

Using a heavy bottomed skillet, heat oil to very hot. Put in crabs, undersides up, and cook until golden, about 4 minutes. Turn over and cook another 4 minutes.

Drain on paper towels.

Serves: 6

This recipe from www.inmamaskitchen.com

Contributor: Donna Davis

We recommend using peanut oil as it does not smoke easily. Peanut oil is also best for Chinese stir-fry.

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