Heat about a half inch of canola oil in a large skillet. For flavor, you can a tablespoon of butter.

Meanwhile, arrange the crabs on a platter. Whisk together the mayo, ground mustard and horseradish in a ramekin.  Spread a small amount of the mixture on each crab, under the shell where the gills were. Set aside.

In a shallow bowl or dish, whisk together the flour, corn starch and remaining spices. Dredge each crab in the flour mixture and fry, in batches as needed, until golden. When the crabs are fully cooked, you will notice that they seem more “solid”, less floppy than they were when raw. They will also turn red under the flour coating.

Drain on paper towel lined platter and serve immediately or keep warm in a 200° oven until ready to serve.