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Pan-Fried Soft-Shell Crabs
1/2 cup all-purpose flour
1 teaspoon dried oregano
Salt and freshly-ground black pepper, to taste
1/2 cup milk
6 garlic cloves, minced
3 cups saltine cracker crumbs
3 tablespoons unsalted butter
3 tablespoons olive oil
8 soft-shell crabs
In a shallow dish, stir the flour together with the oregano, salt and pepper.
In a second dish, mix together milk and eggs.
Add cracker crumbs to garlic, and process until crumbs are ground fine. Transfer crumbs to another dish.
In a large, heavy skillet, warm the butter and oil together over medium-high heat.
Dip each crab lightly first in the flour, next into the egg mixture, and then in the cracker crumbs.
Add the crabs to the skillet, in two batches, if necessary, and pan-fry them 6 to 8 minutes, turning them once.
Drain crabs, and serve immediately.