Fried Soft-Shell Crab

Ingredients

• 1 large eggs 
• 12 oz evaporated milk canned
• 6  pie crust dough 
• 1.5 teaspoons lawry's seasoned salt 
• 1.5 cups self raising flour 
• 6 servings vegetable oil 

Equipment

• bowl
• paper towels
• whisk
• wire rack
• dutch oven

Directions

1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 36
2. Whisk together milk, egg, and 1/4 cup water in a large bowl.
3. Rinse crabs, and pat dry.
4. Sprinkle crabs with seasoned salt. Dredge crabs in flour; dip in milk mixture, and dredge in flour again. Fry crabs, in batches, in hot oil 2 to 3 minutes on each side or until golden brown.
5. Drain on a wire rack over paper towels.
6. Fried Shrimp: Substitute 2 lb. peeled, large raw shrimp with tails (21/25 count) for soft-shell crab. Prepare recipe as directed, heating oil to 325 and frying shrimp, in batches, 3 to 4 minutes or until golden brown. Prep: 20 min., Fry: 3 min. per batch.
7. Fried Grouper: Substitute 2 lb. grouper, cut into 2-inch fillets, for soft-shell crab. Prepare recipe as directed, heating oil to 350 and frying grouper, in batches, 3 minutes on each side or until golden brown. Prep: 10 min., Fry: 6 min. per batch.
8. Fried Oysters: Substitute 2 pt. fresh oysters, drained, for soft-shell crab. Prepare recipe as directed, frying oysters, in batches, 2 to 3 minutes or until golden brown.
9. Serve immediately. Prep: 10 min., Fry: 2 min. per batch.