© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Crab Place
¾ cup unbleached white flour
½ teaspoon salt
1 teaspoon fresh ginger, minced
¾ cup beer, any kind but light
12 medium softshell crabs
corn, safflower or soy oil for frying
In a small mixing bowl, combine flour, salt, egg and ginger and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours. Using a wok or heavy skillet at least 10 inches in diameter, add the cooking oil and heat to 375°F. Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels.
Serve crabs while still warm. Serve them plain or on homemade egg bread as a sandwich with tartar or hot sauce.