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SOFT-SHELL CRABS -2 by www.country-cooking.com
Plunge the crabs into boiling water and leave for about ten minutes. Wash them carefully and remove the sand bags. Dry them thoroughly and for one dozen crabs have six raw eggs, well beaten. Dip each crab into the eggs and roll them in cracker dust seasoned with salt and black
pepper. Fry a light brown, in boiling butter or lard.
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