Use a pair of scissors to clean the soft shell crabs by removing the top shell, cutting out the gills, and removing the mustard. Cut the ends of the claws and legs to prevent the extremities of the crab from popping while frying. Sprinkle a generous portion of Old Bay Seasoning onto the crab bodies. Dredge the seasoned crab bodies in the House Autry Seafood Breading to coat the entire crab. Using a deep fryer or a pan with peanut oil, fry the crabs for 3-4 minutes on a medium/high heat. The crabs and the breading should have a yellow/orange color, be sure to not overcook. If using a pan, flip the crabs as necessary to cook evenly. Remove the crabs and rest for 2-3 minutes on a paper cloth that will absorb any excess peanut oil. Serve the crabs on a platter with cocktail or tartar sauce or serve on a toasted bun with a thinly sliced tomato and lettuce.