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“Soft-shell crab season is always eagerly anticipated.”

Ingredients Nutrition


  1. On a plate or shallow dish, stir the flour, pepper, and a bit of salt.
  2. In a shallow dish, whisk together the milk, egg, and garlic.
  3. Place the cracker crumbs on another plate or shallow dish.
  4. Warm a generous ¼ inch of oil in a large skillet over med-high heat.
  5. Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess.
  6. Fry the crabs in batches for 3-4 minutes or until golden brown.
  7. Drain the crabs on paper towel-lined plate.
  8. Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through.
  9. Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around.
  10. Sprinkle with parsley; garnish with lemon wedges and serve.

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