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Soft Shell Crabs Juliette



12 medium soft shell crabs

3 c. light oil

2 cups milk and 2 eggs or just 2 cups buttermilk

4 cups fish fry or seasoned corn flour

2 cups seasoned flour

salt, granulated garlic, red-white-black pepper to taste, thyme and basil.

3 large tomatoes

2 eggplant

Béarnaise SauceiRecipes

Wash crabs thoroughly under cold water. Lift the end points on the crabs and remove the

gills (dead man). Wash again. flip crab over and remove the back flap. Wash again. Cut off

the mouth and cut out the eyes and eye stems. Wash again. Let crabs drain in colander

about 30 minutes to drain. Season them with salt, peppers, basil, thyme and garlic.

Peel and slice eggplant, soak eggplant in salted water about 30 minutes. If you have a grill,

thickly slice tomato and grill the slices, keep warm. If you have no grill, just lightly warm

them in a buttered sauté pan. Fry the eggplant by dipping in eggwash or buttermilk and

seasoned flour. Dip crabs in egg wash then corn flour, shake off, repeat then pan fry in

375 degree oil. Place two eggplant slices on the plate, top with grilled tomato, then the

crab, top with béarnaise sauce.

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