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1
Put the flour into a bowl and make a well in the center.
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2
Pour 1 cup of the beer into the well and whisk until the mixture is just combined.
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3
Strain the batter through a sieve into a clean bowl and let it rest, covered, for 1 hour.
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4
Before using batter, whisk in additional beer, if necessary, to achieve desired consistency.
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5
In a small bowl whisk together the lime juice, fish sauce and honey until dissolved.
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6
Add the water, garlic, scallion and chili slices.
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7
Set aside.
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8
Place cleaned crabs in a shallow dish and add enough milk to cover.
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9
Soak crabs for 10 to 15 minutes.
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10
In a heavy deep pan heat 2-inches of peanut oil to 350 degrees F. Season the crabs with salt and pepper.
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11
Dust the crabs with flour, shaking off any excess.
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12
Coat and fry crabs two at a time.
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13
Dip each crab into the beer batter and allow extra batter to drip back into bowl.
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14
Carefully lower the crabs into the heated oil and fry until golden brown, turning once, about 2 minutes per side.
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15
Transfer fried crabs to paper towels to drain.
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16
Repeat process with remaining two crabs.
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17
Arrange crabs on individual serving plates.
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18
Garnish with scallion brushes, cilantro sprigs and lime wedges.
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19
Serve immediately with dipping sauce on the side.
