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,