Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
12 medium Florida soft-shell blue crabs
1/4 cup milk
3/4 cup flour
2 eggs, beaten
2 teaspoons salt
3/4 cup dry bread crumbs
Remove gills, eyes, mouthparts, and tail section of fresh crabs, or thaw frozen crabs. Rinse in cold water; drain. Combine the eggs, milk and salt in a wide flat bowl. Combine the flour and crumbs in another wide, flat bowl. Additional spices such as cayenne pepper and garlic may also be added.
Dip the crabs into the egg mixture and roll them in the flour/crumb mixture. For heavier breading, let the crabs sit for several minutes and repeat the dipping-rolling procedure.
Place the crabs in a heavy frying pan containing 1/8 to 1/4 inch of extra virgin olive oil. Put the pan on a hot grill and fry the crabs at moderate heat. When they are brown on one side, turn them carefully and brown on the other side. Cooking time is approximately 8 to 10 minutes. Drain the crabs on absorbent paper and then serve on warm platter.