Combine the flour with 1 teaspoon of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining 4 teaspoons of Essence. In a third bowl, mix together the eggs with the milk.
the crabs in the flour, dip into the egg mixture, then dredge in the bread crumb mixture, coating evenly.
Heat the vegetable oil
to 360 degrees F. Hold the body of the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to evenly brown. The crabs will float
to the surface of the oil when they are cooked. Drain
on paper towels.
To serve, divide the Maque Choux among 6 shallow rimmed bowls, and place 1 crab on top of the Maque Choux. Drizzle
the plate with the vinaigrette