Pan−

1 teaspoon dried oregano

Salt and freshly−ground black pepper, to taste

1/2 cup milk

2 eggs

6 garlic cloves, minced

3 cups saltine cracker crumbs

3 tablespoons unsalted butter

3 tablespoons olive oil

8 soft−shell crabs

In a shallow dish, stir the flour together with the oregano, salt and pepper. In a second dish, mix

together milk and eggs. Add cracker crumbs to garlic, and process until crumbs are ground fine.

Transfer crumbs to another dish. In a large, heavy skillet, warm the butter and oil together over

medium−high heat. Dip each crab lightly first in the flour, next in the egg mixture, and then in the

6 to

minutes, turning them once. Drain crabs, and serve immediately.