Soft Shell Crabs

This is from "The McClellanville Coast seafood cookbook".

• Ready In: 20 mins
• Serves: 6

Ingredients

• 12  soft shelled crabs (2 per person)
• 12  sprigs thyme (1 per crab)
• 1  cup flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
•  cooking oil (for deep frying)
•  parsley
•  lemon wedge

Directions

1. Rinse, clean, and dry crabs. Tuck a small sprig og thyme under the shell of each crab. Dredge them in flour, salt, and pepper. Heat oil in skillet very hot, and fry crabs about 5 minutes or until they are crisp and brown, Serve with parsley and lemon wedges.
2. NOTE: The original recipe does not give amounts. Use your own discretion when preparing. There should be 2 crabs person, 1 sprig of thyme for each crab.