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Suggest a better description1. Place crabs on a heatproof platter and steam 10 minutes. See "How-to Section". 2. Clean and shell crabs; remove claws but not legs. Cut each crab in 4 to 6 sections, leaving a leg on each as a "handle." 3. Beat eggs lightly and blend to a smooth batter with flour and salt. Dip crab sections in batter to coat. 4. Heat oil. Add crab sections a few at a time and deep-fry until golden. Drain on paper toweling. Serve hot with any seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp #1/#2", "Miscellaneous Dips for Deep-Fried Shrimp", or "Dip for Deep-Fried Shrimp Balls"). From
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 8 | ||
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Calories: 138 | ||
Calories from Fat: 58 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 276.7mg | 85 % | |
Sodium 134mg | 5 % | |
Potassium 150.3mg | 4 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 7.5g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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