Soft-shelled Crabs Murano Style (Veneto)

Fish

Trim off the claws of 1 1/2 pounds of crab and wash the crabs in salted water; then pat them dry. Beat 2 eggs with a pinch of salt. Roll the crabs in the beaten egg, then in flour. Deep-fry in hot oil until they change color, then take them from the pan with a perforated spoon, drain, sprinkle lightly with salt, and serve at once.

Serves 4