Tempura Of Soft-Shell Crabs

• 8 cleaned soft-shell crabs
• 1 cup flour
• 1/4 teaspoon baking soda
• 2 ice cubes
• Peanut oil for deep frying
• Sea salt to taste

1. Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
2. Stir about 1 1/4 cups water into the flour to make a smooth, thick batter.
3. Add baking soda and ice cubes.
4. Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees.
5. (To test, carefully sprinkle a drop or two of water into the pot.
6. If the oil rumbles, it's not hot enough.
7. If it crackles, it is.)
8. Dip crab pieces, four at a time, into batter, and immediately drop into hot oil.
9. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds.
10. Drain on paper towels.
11. Repeat with remaining crab pieces.
12. Salt to taste, and serve immediately.

crabs, flour, baking soda, cubes, peanut oil, salt

Taken from cooking.nytimes.com/recipes/9736 (may not work)