Combine the flour, cornmeal, salt and pepper in a shallow dish.

Beat the eggs with the milk and hot sauce. Set to the side in a shallow dish.

Pour oil in a skillet until it reaches about a ½ to an inch in depth. Heat to 350 degrees.

Dip the crabs in flour, then egg mixture and in the flour one last time. Shake off excess flour. Cooking to crabs at a time, gently lower into the hot oil. Cook on each side for 3 minutes. Set on a rack to drain. Drizzle with lemon juice.

Serve on a hoagie bun with lettuce, tomato and mayonnaise. It is also delicious with tartar sauce, rémoulade sauce or the Wasabi Lemon Sauce.