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1
Place warm water in a large warm bowl.
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2
Sprinkle in yeast and stir until dissolved.
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3
Add milk, sugar, butter salt, and 2 cups of the flour.
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4
Mix with a wooden spoon to mix well.
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5
Beat 2 of the eggs well and add with enough of the remaining flour to make a soft dough.
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6
Turn dough out onto a lightly floured board and knead until smooth and elastic, about 4 to 6 minutes.
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7
Place in a lightly greased bowl, turning dough to coat all sides.
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8
Cover with a towel and let rise in a warm, draft free spot until doubled in size, about 30 to 45 minutes.
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9
Punch down dough and remove to lightly floured board for the final assembly.
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10
Divide dough in half and set one half aside to be used as the body of the crab.
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11
Divide the remaining half into 12 pieces of equal size.
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12
Use eight of the dough pieces to form crab legs.
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13
Combine 2 pieces to make one crab claw and the two remaining pieces to form the other claw.
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14
Place the large piece of reserved dough onto a greased baking sheet and form dough into the shape of a crab body.
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15
Complete assembly by pinching legs and claws onto the body.
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16
Use the raisins for eyes and the lemon peel as antenna.
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17
Cover crab with a towel and let rise in a warm spot until doubled in size, about 20 to 40 minutes.
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18
Preheat oven to 400?F.
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19
Lightly beat the remaining egg and lightly brush the surface of the crab bread.
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20
Bake for 10 to 15 minutes or until done.
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21
After 10 minutes check the color of the crab.
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22
If too dark cover with a tent of aluminum foil while bread continues to bake.
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23
When done remove from baking sheet and allow to cool on a wire rack.
