6 jumbo soft shell crabs
1 pound backfin lump crab meat
12 Ritz crackers (finely crushed)
1-1/2 tablespoons Old Bay Seafood Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon mustard
2 tablespoons mayonnaise
2 egg whites (lightly beaten)
flour to coat soft crabs
peanut oil for frying
lettuce, lemon, and tomato wedges for garnish
Toss crab meat with cracker crumbs, Old Bay, salt, and pepper. Mix together mustard, mayonnaise, and egg whites. Add to crab meat and mix lightly.
Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour. Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges.
Serves 6.