8 to 10 or even 12 Frog Legs
1 cellophane pkg. of Club Crackers, crushed
2 Eggs
2/3 cup Cream or Half and Half
Salt and Pepper (to taste)
Peanut Oil

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 fro legs over until they are golden brown and juices run clear
when largest frog leg is pierced. Drain on paper towels.