"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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