1 dozen medium-size male crabs
    (washed and scrubbed in water with legs,
    back shells and innards removed)
1 pound backfin crab meat
1 scant cup flour
1 scant cup milk
1 teaspoon salt
1 teaspoon celery seed
2 teaspoon parsley
1 egg
1 teaspoon Old Bay seasoning
1 tablespoon vegetable oil
Enough vegetable oil for deep frying

Combine all ingredients except crab, crab meat, and vegetable oil to make a batter. Stir one tablespoon of vegetable oil into the batter. Fill crab crevices where innards were removed with crab meat and press the crab meat firmly into the crevice to secure. Holding each stuffed crab with tongs, dip into batter. Then place into the deep fryer filled with very hot vegetable oil. Completely cover the crab and fry individually for seven minutes or until golden.