From GoldilocksFindsManhattan.com.

Ingredients

5 blue crabs (about 2 lbs)
1/2 cup potato starch
1 cup canola oil for deep frying

2 tbsp canola oil
5 scallions, cut into 2″ lengths and sliced lengthwise
1″ fresh ginger, minced
5 cloves garlic

2 tbsp shiaoxing wine
2 tbsp soy sauce

Preparation

Combine the rice wine and soy sauce, and set aside in a small bowl.

Open the shells from the rear, cut the crab bodies in half and break off the claws.  Using a crab cracker, crush the shell on each claw.  Dredge the pieces in the potato starch to absorb any free liquid, and deep fry about 3 minutes in moderately hot oil.  Set the crab aside.

Julienne the scallions and mince the garlic. Peel the ginger root and cut into thin slices (~1/16″ thick) and smash each slice by placing the flat side of the knife on it and hitting it with your hand.

In a clean wok, with 2 tbsp of fresh oil, stir fry the ginger, garlic and scallions about 1 minute.  Add back the crab pieces, and add the wine/soy sauce mixture.  Continue stir frying for another 2 minutes so that the crab is thoroughly heated through and coated with sauce.

Serve immediately.  Be prepared to get messy while eating and have extra plates available for the shells.

Nutrition

4 servings