Total Calories: 37
1. Place crabs on a heatproof platter and steam 10 minutes. See HOW-TO, _Steaming.
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 (search for "Category: Seafood Dips").
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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