Deep-fried Crabs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 6 | Crabs | |
| 2 | Eggs | |
| 1/2 | c | Flour |
| 1/2 | t | Salt |
| Oil for deep-frying |
INSTRUCTIONS
Place crabs on a heatproof platter and steam 10 minutes. See "How-to Section". 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." Beat eggs lightly and blend to a smooth batter with flour and salt. Dip crab sections in batter to coat. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 46.5mg
Sodium: 163.2mg
Potassium: 25.6mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: <1g
Protein: 2.4g