Yield: 8 Servings
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1. Place crabs on a heatproof platter and steam 10 minutes. See "How-to 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 deep-fry until golden.
Drain on paper toweling. Serve hot with any seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp #1/#2", "Miscellaneous Dips for Deep-Fried Shrimp", or "Dip for Deep-Fried Shrimp Balls").
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .