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1
Place the crabs right side up on a cutting board.
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2
Cut off the protruding eyes with a knife.
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3
Turn each crab on its back.
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4
Remove the triangular shaped apron.
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5
Lift the flap on each side, and remove the spongy gill tissue underneath.
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6
Rinse the crabs with cold water, and pat them dry with paper towels.
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7
Place one shrimp in each pocket where the gills were removed.
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8
Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste.
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9
Blend well; turn the crabs to coat them with the milk mixture.
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10
Drain.
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11
Place the flour on a flat dish, and carefully dredge the crabs in flour.
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12
Shake, and remove any excess.
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13
Heat the oil in a large nonstick skillet that will hold the crabs in one layer.
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14
Add the crabs.
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15
Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown.
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16
Turn, and cook on the other side until golden brown.
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17
The total cooking time should be about 7 to 8 minutes, depending on the thickness.
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18
Transfer the crabs to a warm serving plate, and keep warm.
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19
Pour off the fat from the skillet, and wipe it clean with paper towels.
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20
Add the butter, and when melted, add the sliced almonds.
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21
Cook, shaking, until the almonds become lightly browned.
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22
Add the lemon juice, blend well by shaking the pan, and pour over the crabs.
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23
Sprinkle with the parsley, and serve immediately.
