300 g of backfin crab, headless
Wheat flour
1 liter of soy oil
Lemon juice
Salt to taste
300 g of backfin crab, headless
Wheat flour
1 liter of soy oil
Lemon juice
Salt to taste
Season the crab with salt and lemon juice
Then coat it in wheat flour and fry it in hot soy oil
Serve accompanied by tartar sauce.