3/4 c. unbleached white flour
2/3 tsp. salt
1 egg
2 tsp. fresh ginger, minced
3/4 c. beer (any kind but light)
12 fresh med. soft-shell crabs
Corn, safflower or soy oil for frying

In a small mixing bowl, combine first 4 ingredients and mix well. Add beer and mix well. Let batter stand at room temperature for 2 to 3 hours.

If crabs have not been cleaned, use a sharp knife and cut off eyes; remove green sand sacs; pull up sides and scrape out gills; and turn crab over and pull back apron and cut off.

Using a wok or heavy skillet at least 10 inches in diameter, add cooking oil. Heat oil to 375 degrees (turn heat to high--when a small piece of food dropped into oil sinks to bottom, sizzles, then rises to top--it is proper temperature.

Turn heat to medium. Dip crabs in batter and dry 3 crabs at once, dropping them into the oil one at a time--careful of oil splattering. Fry only 1 minute. With tongs or slotted spoon, remove crabs and drain on paper towels.