Clean the soft shell crabs just
as you would for frying - remove
the spongy parts and the sanbags.
Under the top shell- make a slit
in the back.
For the filling,
you need to sauté the onions
along with the garlic and celery
in butter until it is
transparent. Add the flour, then
blend together. Next, add the
milk and white wine and cook over
medium heat until this gets
thick. Now add the shrimp and
crabmeat and finish the
thickening process with the
breadcrumbs. Stuff the filling
into the crab's top shell and
secure with a toothpick.
Next, melt a stick of butter
in a large skillet. Sauté the
crabs on both sides until they
are browned and done throughout.
Now add the wine. Next, sprinkle
with lemon juice, parsley and
paprika. Reduce the pan juices if
this is to thin.