1. Season soft shell crabs with 1 teaspoon Creole seasoning. In a bowl, beat together eggs, milk and 1 teaspoon of Creole seasoning. In a shallow dish, add flour and stir in remaining Creole seasoning.
2. In a Dutch oven or deep sided frying pan, add peanut oil and preheat to 350 degrees. Dredge soft shell crab in flour, completely coating crab with flour. Dip in milk and egg batter and dredge back in flour. Carefully drop crab in preheated oil and fry until golden brown, about 4-5 minutes, turning several times.
3. Remove the crab and place onto a plate covered with paper towel to drain before serving. Serve with your favorite remoulade sauce.

Enjoy!