For the waffles, mix together the flour, yellow cornmeal, baking powder, sugar, salt, and pepper in a large bowl. Whisk in the milk, eggs, and melted butter until the batter is mostly smooth. Let the batter sit while you preheat your waffle maker. After your waffles are finished, place them warm in the oven at 250 degrees Fahrenheit until needed.

In the meantime, start cooking your soft shell crabs. In a medium sized bowl, whisk the egg and milk together. In another medium sized bowl, combine the flour, cayenne, salt, and pepper.

Dip each crab into the flour mixture, then into the egg and milk mixture, and then back into the flour mixture. Shake off any extra flour. Set the crabs aside until your oil is hot.

In a Dutch oven or a medium sized pot, heat 3 inches of oil to 365 degrees Fahrenheit. Depending on the size of your pot, fry the soft shell crabs 1 or 2 at a time for 2 minutes per side or until golden and cooked through. Place on a cooling rack so they don’t get soggy.

Stir the mayonnaise, maple syrup and Dijon mustard together in a small bowl.

Take 4 plates and place 2-4 waffle pieces on each plate. Spoon some of the maple spread onto each waffle and top them with 1 soft shell crab per plate. If you like your savoury waffles a bit sweeter, you can drizzle some more maple syrup over the plates.

Tip: If you have leftover waffles, warm them in your toaster or toaster oven and serve them the next day for breakfast with some butter and maple syrup.