Heat enough olive oil to cover the bottom of a large skillet (4-5 tbsp).

Trim the face, tail and lungs off of the crabs.

In a medium bowl, whisk the egg and milk together. In another medium bowl, combine the flour, corn starch and seasoning.

Dip each crab in the egg mixture and then coat them with the Panko and cornstarch mixture. Repeat the egg dip and Panko cornstarch coating.

When the oil is good and hot, (sizzling when a pinch of flour is tested) place each crab in (not crowding the pan).

Cook until browned on on bottom and flip. Brown on the other side. The crab will be crispy on the outside and white (opaque) and tender on the inside.

Note: If necessary, add more oil to the pan to keep the crust from burning when working in batches. Adjust heat as needed.

For the tartar sauce:

Combine all ingredients and serve with hot soft shell crab