INGREDIENTS
3/4 cup white flour
1/2 tsp. salt
1 egg
1/4 tsp. ginger
3/4 cup beer (any kind but light)
12 fresh, medium soft shell crabs
Corn or safflower oil for frying
DIRECTIONS
In a small mixing bowl, combine flour, salt, egg and ginger; mix well.
Add beer, mix, and let batter stand at room temperature for 2 to 3 hours.
Using 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, remove crabs and drain on paper towels.
Serves 4.
