Using a pair of scissors, cut off the crabs' faces and discard. Cut off the two large claws where they meet the body and reserve. Cut off and discard the smaller legs and trim the sides of the body for a smooth edge. Lift off the apron, the pointed piece on the underside of each crab. Remove the lungs and any other matter beneath the apron. Rinse the six bodies and twelve claws and pat dry with paper towels.

Recipe

Soft Crab Sandwich

Ingredients:
Vegetable oil, for frying
1 teaspoon Worcestershire sauce
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned 4 sandwich buns, toasted
2 cups all-purpose flour
4 Tartar Sauce
Sliced tomato
Lettuce Leaves

Directions:
Heat about 3 inches of oil in a saucepan to about 400 degrees Fahrenheit. In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.