1 - 1 1/2 cup vegetable oil
1 (12 oz.) can evaporated milk (or buttermilk)
1 large egg
6 soft-shell crabs
1 1/2 cups self-rising flour
1 1/2 tspn seasoned salt (or any seasoning you prefer)
Pour oil into a cast iron skillet; over medium -high heat. I test my oil by dropping a tiny bit of water on top, if the water pops out, then your oil is ready!
Whisk together milk, egg, and 1/4 cup water in a large bowl.
Rinse crabs, and pat dry. Sprinkle crabs with seasoned salt. Coat crabs in flour; dip in milk mixture, and coat in flour again.
Fry crabs 2 to 3 minutes on each side or until golden brown.
Drain on a wire rack
Garnish with lemon wedges and parsley or cilantro