Source: redlobster.com

Yield: 4 servings

18 live soft shell crabs
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 ounces lemon juice
3 dashes soy sauce
1 cup all-purpose flour
3 eggs, beaten
2 cups plain breadcrumbs

Clean crabs but do not remove top shell. Rinse well in cool water.

Place the crabs on a sheet pan and season with salt, pepper, lemon, soy sauce, garlic power and onion powder, then refrigerate for at least two hours.

Place flour in one bowl, eggs in another, and bread crumbs in the last. Roll crab in the flour, dip in the eggs, and then coat with the bread crumbs.

Preheat oven to 450 degrees F. Heat a skillet with about 1 inch of oil.

Saut?crab on one side for 4 to 5 minutes; turn and continue until crab is crispy. Place browned crabs in oven for 8 minutes until hot all the way through and crispy.

Serving Suggestions: Serve with cocktail sauce, remoulade, a green sauce, or a creamy Dijon sauce. Always serve the sauce on the side.

Chef's Tip: For a great variation, top the crab with some toasted almonds and melted butter.