1 pound backfin crabmeat 1 egg, beaten 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon dry mustard 1 teaspoon Old Bay seasoning ¼ teaspoon salt ⅛ teaspoon black pepper, freshly ground 2 tablespoon fresh parsley, chopped ¾ cup coarse French bread crumbs 1 cup coarse French bread crumbs for coating…

8 soft-shell crabs, cleaned ½ cup flour ½ cup yellow cornmeal ½ teaspoon salt ½ teaspoon black pepper, freshly ground ¼ teaspoon cayenne pepper oil for frying Combine flour, cornmeal, salt, pepper and cayenne in a large bowl. Dredge crabs in the mixture. In a large skillet, heat oil to 375° F. Cook until reddish-brown,…