Chef Maxwell's Soft-Shell Crabs

(4) Soft-shell crabs
2 c. cornstarch
1 2/3 c. all-purpose flour
Cayenne pepper to taste
Salt to taste
1 egg
1 c. milk Peanut oil for frying

Heat peanut oil to 325 degrees. Whisk together egg and milk. Mix cornstarch with 2/3 c. of all-purpose flour and season with salt and cayenne pepper. Clean crabs, then dust them in the remaining all-purpose flour, dip in the egg-wash, then dredge in the corn flour mixture. Fry crab until golden brown, about 3-4 minutes.

Serve with New Potato Salad and Lemon Tabasco Honey Butter Sauce.