Instructions: To clean crabs:
Remove spongy gills that lie under the tapering points on either side of back shell. Place crabs on back and remove the small piece at lower part of shell that terminates in a point (the apron). Wash crabs thoroughly; drain well.

Combine eggs and 1/2 teaspoon black pepper in a large shallow dish.

Add crabs, turning to coat. Let stand 10 minutes. Combine cornmeal, flour, salt, baking powder, pepper, garlic powder and red pepper.

Remove crabs from egg mixture. Let stand 5 minutes; dredge in cornmeal mixture again.

Pour oil to depth of 1/2" into a large heavy skillet or electric skillet; heat oil to 3750. Fry crabs 2 minutes on each side or until browned. Drain; serve immediately with tarter sauce, lemons, cocktail sauce or peanut sauce.

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