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Soft Shell Crabs, Creole

Prepare and keep hot a Creole sauce. Remove the spongy part underneath the side points, tear off the aprons and thoroughly wash and wipe twelve fresh soft shell crabs. Season with a teaspoon salt, half a teaspoon paprika, lightly baste them with cold milk and lightly roll in flour. Heat two tablespoons oil in a frying pan, arrange the crabs in the pan one beside another, and nicely fry for four minutes on each side. Dress on a hot dish, pour the Creole sauce over and serve.