Fried Stuffed Soft-Shell Crabs

Ingredients

• 2 rib celery diced
• 2 tablespoons dijon mustard 
• 1 tablespoon basil dried
• 0.5 teaspoon thyme leaves dried
• 1 tablespoon thyme leaves dried
• 3.3 cups breadcrumbs dry divided fine
• 3 large eggs divided
• 2 cups flour all-purpose
• 0.3  bell pepper diced green
• 0.3 teaspoon hot sauce 
• 0.5 pound lump crab meat fresh
• 2 tablespoons mayonnaise 
• 0.5 teaspoon oregano dried
• 1 tablespoon oregano dried
• 1 tablespoon pepper freshly ground
• 8 servings pepper-garlic sauce red
• 8 small soft-shell crabs 
• 2 teaspoons salt 
• 8 servings vegetable oil 
• 0.3  vidalia onion diced
• 0.5 cup water 
• 1.5 teaspoons worcestershire sauce 

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Drain crabmeat, removing any bits of shell.
2. Stir together 1 egg, 1/4 cup breadcrumbs, celery, and next 8 ingredients. Fold in crabmeat. Set aside.
3. Whisk together remaining 2 eggs and 1/2 cup water. Set aside.
4. Stir together remaining 3 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano, and next 3 ingredients. Set aside.
5. Remove spongy substance (gills) from under tapering points on both sides of back shells of crabs.
6. Place crabs on their backs, and remove the small piece at lower part of shell that terminates in a point (the apron).
7. Cut a pocket in back end of each crab. Wash crabs thoroughly; drain well.
8. Stuff about 2 tablespoons crabmeat mixture into crab cavities. Dredge crabs in flour. Dip in egg mixture; coat with crumb mixture.
9. Pour oil to a depth of 5 inches into a Dutch oven; heat to 35
10. Fry crabs 2 minutes on each side or until golden; drain.
11. Serve with Red Pepper-Garlic Sauce.
12. For crab cakes, shape crabmeat stuffing mixture into 8 patties.
13. Pour oil to depth of 1/2 inch into a large heavy skillet. Fry cakes in hot oil over medium-high heat 1 to 2 minutes on each side.