"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 or 2 soft shell crabs (per serving) 2 eggs, beaten 1/2 cup seasoned breadcrumbs 1/2 cup flour oil lemon juice and/or tartar sauce
Wash crabs; in separate bowls dip to coat in this order: egg mixture, flour and bread crumbs. Fry 1 1/2 minutes in 1/4 inch oil. Serve atop French or Italian bread or alone with freshly squeezed lemon juice and/or tartar sauce.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.