Season soft shell crabs with 1 teaspoon Chachere’s Creole Seasoning.
In a bowl beat together eggs, milk and 1 teaspoon of Chachere’s Creole seasoning.
Season flour with remaining Creole seasoning. Pre-heat cooking oil 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.
Allow cooked crabs to drain on paper towels before serving.