10 pair Frog Legs
1 sleeve Club Crackers, crushed
2/3 cup Cream or Half and Half
Salt and Pepper (to taste)
Put cracker crumbs on shallow tray. Beat together eggs and cream, let sit in bowl. Wash frog legs well. Dry on paper towels. Coat frog legs with egg mixture and roll in crumbs, repeat this once again. Put on a rack over a pan. Set in fridge for 30 minutes. Heat two inches of peanut oil in a heavy skillet. When oil is good and hot, but not smoking, slide frog legs into pan of oil. They should all fit at once. With a pair of tongs, keep turning frog legs over until they are golden brown and juices run clear when largest frog leg is pierced. Drain on paper towels.