This is another great example of a recipe created out of necessity. Normally, crabs are either boiled or made into patties, but never deep fried whole. Because there is an abundance of crabs in South Louisiana, many recipes have been developed to use them.
Have your seafood supplier remove the outer shell from the crab and clean away the organs, eyes, etc. Leave the claws and feet attached to the body and split each crab in half. In a homestyle deep fryer, such as a Fry Daddy, preheat oil according to manufacturer's directions. If using a dutch oven, preheat oil to 375 degrees F. In a large mixing bowl, combine eggs, milk, beer and mustard. Using a wire whisk, blend ingredients well to form beer batter. Season the batter with Old Bay, garlic, salt, pepper and Louisiana Gold. Place the crabs in beer batter and coat well with seasonings. Place corn flour in a brown paper bag, add crabs and seal tightly. Shake vigorously until crabs are coated thoroughly. Deep fry 3 to 5 minutes or until crabs are golden brown. Remove and drain on paper towels. Serve with cocktail or tartar sauce.