| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
8 |
Servings |
INGREDIENTS
| 6 |
|
Crabs |
| 2 |
|
Eggs |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
|
|
Oil for deep-frying |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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