Dry the prepared crabs. Dip them in beaten egg seasoned with salt and pepper. Then roll them in flour or cornmeal. The crabs may be dipped in a light batter. Fry brown in deep fat or in oil. Serve on toast or sauted bread with tartar sauce.
Archive for July, 2006
Add to 1 pint white sauce, 2 dozen chopped clams, 4 hard cooked eggs, sliced, 1 onion finely minced, 1 green pepper diced, 1 teaspoon chopped parsley and ½ cup diced celery. Season to taste. Pour into baking dish. Cover top with crumbs. Bake until top is browned.
