Gut the rattlesnake and peel the skin off. Cook in a crab churn**. Cool and
peel off the strips of essence. Chop and combine with egg to tie, salt and
pepper and a bit of scallion. Saute in oil until brown on both sides.
Serve with tartar sauce.

Crab Churn.... ** h2o, lemon, and seed package for cps or shrimp