Rinse crabs thoroughly with cold water. Pat dry with paper towels.
Combine flour, cornmeal, and pepper in a shallow dish. Dip crabs in milk, and dredge in flour mixture. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add crabs; cook 2 to 3 minutes on each side or until browned. Transfer to a serving plate. Sprinkle evenly with lemon juice and parsley.
Cooking Light Light Cooking for Two
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