Fried Soft-Shell Blue Crabs

Fried soft-shell blue crabs are either pan or deep fat (oil) fried. Soft shell crabs are molting blue crabs taken just after they have shed their hard shells and before the new shells have formed.
Ingredients
  • 12 soft-shelled blue crabs
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 teaspoons salt
  • 3/4 cup flour
  • 3/4 cup dry bread crumbs
Instructions
  1. Dress crabs by cutting off the face just back of the eyes.
  2. Remove the apron; remove the spongy parts (the gills, stomach, and intestines) under the points of the body covering.
  3. Rinse in cold water; drain.
  4. Combine egg, milk and salt.
  5. Combine flour and crumbs.
  6. Dip crabs in egg mixture and roll in flour and crumb mixture.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish