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On a plate or shallow dish, stir the flour, pepper, and a bit of salt. In a shallow dish, whisk together the milk, egg, and garlic. Place the cracker crumbs on another plate or shallow dish. Warm a generous 1/4 inch of oil in a large skillet over med-high heat. Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess. Fry the crabs in batches for 3-4 minutes or until golden brown. Drain the crabs on paper towel-lined plate. Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through. Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around. Sprinkle with parsley; garnish with lemon wedges and serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal