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Fried Softshell Crabs with Beer Batter

  • ¾ cup unbleached white flour
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon fresh ginger, minced
  • ¾ cup beer (any kind but light)
  • 12 medium softshell crabs
  • 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. Heat the cooking oil to 375 degrees in a wok or heavy skillet at least 10 inches in diameter.

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.

Serves 4.

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