Fried Softshell Crabs with Beer Batter

3/4 cup unbleached white flour
1/2 teaspoon salt
1 egg
1 teaspoon fresh ginger, minced
3/4 cup beer (any kind but light)
12 medium softshell crabs
corn, safflower or soy 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. Using a wok or heavy skillet at least 10 inches in
diameter, add the cooking oil and heat to 375 degrees. 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.

»Serve crabs while still warm. Serve them plain or on homemade egg
bread as a sandwich with tartar or hot sauce.