INGREDIENTS
2 eggs beaten
1/4 cup milk
1/2 tsp. salt
1 clove garlic, crushed
2 TBSP. butter
2 TBSP. minced shallots
12 oz. white mushrooms, diced
1 TBSP. minced parsley
1/4 tsp. dried thyme
1/4 tsp. each of salt and pepper
1 tsp.. flour
1/4 cup milk
1/2 cup flour
1/2 cup fine bread crumbs
2 TBSP. finely grated Parmesan cheese
8 cleaned and dressed soft-shell crabs
DIRECTIONS
Combine first 4 ingredients in a bowl and chill.
Melt butter over medium heat and add next 6 ingredients.
Saute until mushrooms release juices.
Add 1 tsp. flour, cook 2 minutes.
Slowly add 1/4 cup milk, stirring until thickened.
Let cool.
Divide stuffing between crabs, placing some under each shell.
Combine flour, bread crumbs and cheese on a plate.
Dip crabs in egg mixture, then breading and fry in 1/4-inch of oil 4 to 6 minutes per side.
