Fried Stuffed Soft-Shell Crabs

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Southern Living


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1/2 pound fresh jumbo lump crabmeat

3 large eggs, divided

3 1/4 cups fine, dry breadcrumbs, divided

2 celery ribs, diced

1/4 green bell pepper, diced

1/4 Vidalia onion, diced

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon hot sauce

1/2 cup water

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons salt

1 tablespoon freshly ground pepper

8 small soft-shell crabs

2 cups all-purpose flour

Vegetable oil

Red Pepper-Garlic Sauce

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