Instructions: 1 For the Crabs: Rinse in cold water. With scissors cut off the eyes and mouth - cut straight across the face, about 5mm/ 1/4" behind the eyes.

2 Push your finger into the opening and hook out the stomach, a small jelly- like sac. Turn them over and lift up and pull off the little tail flap.

3 Lift up both sides of the soft top shell in turn and pull out the dead mans fingers (lungs). Season them on both sides with a little salt and pepper.

4 Mix the cornmeal, flour and some salt and pepper together in a large shallow dish, and pour the milk or buttermilk into a second dish. Heat some oil for deep frying to 180c/350f.

5 Dip the crabs into the milk and then the cornmeal mixture and press on to give a good even coating. Lower them about two at a time into the hot oil and fry until crisp and golden brown. Lift onto kitchen paper and keep hot while you cook the rest. Serve while still hot and crisp.

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