Recipe - Deep-Fried Crabs

6 Crabs
2 Eggs
One half cup Flour
One half teaspoon Salt
Oil for deepfrying

1. Place crabs on a heatproof platter and steam 10 minutes. See "Howto
Section".

2. Clean and shell crabs; remove claws but not legs. Cut each crab in 4 to
6 sections, leaving a leg on each as a "handle."

3. Beat eggs lightly and blend to a smooth batter with flour and salt. Dip
crab sections in batter to coat.

4. Heat oil. Add crab sections a few at a time and deepfry until golden.
Drain on paper toweling. Serve hot with any seafood dip (see one of the
following recipes: "AllPurpose Seafood Dip", "Dip for Clams", "Dip for
Steamed Crabs", "Dip for Poached Shrimp", "Dip for DeepFried Shrimp
#1/#2", "Miscellaneous Dips for DeepFried Shrimp", or "Dip for DeepFried
Shrimp Balls").

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.