| 1 | Soft-shell crabs are one of the great culinary joys of springtime. |
| 2 | They should be purchased fresh, and most fish markets are happy to clean them for you. |
| 3 | If not, the technique takes a little courage, but once you get the knack, it"s really quite easy: rinse each crab under cold water and, with scissors, snip off the head about ? behind the eyes. |
| 4 | Turn the crab over on its back; lift and pull off the triangular apron on the lower part of the shell. |
| 5 | Flip the crab over and pull back the points of the top shell. |
| 6 | Remove and discard the gills on both sides. |
| 7 | Rinse the cleaned crab and pat dry. |
| 8 | Soak prepared crabs in milk for 30 minutes. |
| 9 | Meanwhile, in a bag, combine flour, paprika, garlic powder and cayenne. |
| 10 | Shake well; reserve. |
| 11 | Remove the crabs from the milk and dredge in the seasoned flour. |
| 12 | Shake off any excess flour. |
| 13 | Melt butter in a large skillet over medium-high heat. |
| 14 | Saute crabs, two at a time, for 4-5 minutes per side, or until crispy and browned. |
| 15 | Remove to a paper towel to drain. |
| 16 | Spread each toasted bun with 1 tablespoon of cajun mayonnaise, or more if desired. |
| 17 | Sprinkle scallions on bottom half of bun, then top with a crab. |
| 18 | Cover with top half of the bun and serve immediately. |
| 19 | per serving (includes the 1 tablespoon of cajun mayonnaise): 361 calories, 11 grams fat, 89 milligrams cholesterol. |
