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Print this Recipe    Softshell Crabs 04

Fried Softshell Crabs with Beer Batter (Featured)
Serves 4.

3/4 cup unbleached white flour
1/2 teaspoon salt
1 egg
1 teaspoon fresh ginger, minced
3/4 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 degrees. 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.

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