You need some crab, eggs, cornstarch, flour, and water; any salt or spices are optional. Clean and shell the crab first. ( I learned a few little tricks in the cannery when I was younger, how to clean crab.) Cut crab into bite-sized pieces; separate three eggs (and store the yolks for crab omelets or something); beat the whites until frothy.

Add equal amounts of cornstarch and flour, maybe a quarter cup of each, and a cup of water.

Actually, I've never measured; the batter is supposed to be very thin, just a little thicker than milk; I usually end up thinning it out, after trying a few test pieces. It barely coats the crab when it's thin enough; make it too thick, and the results will be soggy.

Heat up enough deep frying oil, your favorite kind, to 380 degrees F. Dip crab pieces into batter, and try frying a few; if they're not light and crispy, the oil's too cold, or the batter's too thick...Even the little shreds of crab can be scraped up, battered, and dumped in hot oil, in fact, these are my favorites; extra crispy!

Serve with tartar sauce