The Shizzle Soft Shell Crabs

One of my favorite past times is an afternoon spent at our the Maine Street Fish Market.  It floats on a the Potomac river and has every thing from Alaskan King Crabs to fresh flounder.  And for photo ops the Oyster shucker has a sign behind him that reads “We accept food stamps”  In season are soft shell crabs.  Perfect fried then jammed between two slices of white death.  Or atop salad.  

Have the monger clean them.  If this is not possible scroll down for a nifty clip on how to clean them.  Soak cleaned crabs in milk for an hour.  Throw a cup of flour and some salt and pepper into a ziploc bag.  Pat dry the crabs then toss in the bag.  Now fry in butter and olive oil until crispy.  About 4 min a side.  Truly scrumptious slapped between two sliced of white death.