Make salt water for blue crabs, wash them, and sieve them.

Pour enough beer to cover the crab and let it marinate for about 20 minutes. Beer removes the fishy smell of blue crabs. Blue crabs that cannot be reached by beer can be marinated by changing the top and bottom.

Place the blue crab marinated in the beer in a sieve to remove the water. You don't have to worry about the remaining beer because if you heat it up, the alcohol will go away.

They make frying clothes, and put 1 cup of beer in 1 cup of frying powder with a paper cup. The colder the beer is, the better.
The concentration is watery enough to flow, so add more beer when it's ready, and if it's watery, add more frying powder.
Add 1 egg and stir with chopsticks. You have to stir it gently enough to have a little lump to make the batter crispy.

Put the raw frying powder only on the body of the crab. The reason why the legs are not buried is that the color of the red legs is also pretty when they are ripe. You have to coat it with raw frying powder so that it doesn't come off.

Put the batter on it.

The tempura temperature is the right temperature when it makes a sound with salt, or when the tempura cloth sinks and comes up right away due to dropping the tempura cloth.

Fry the crab legs until the color turns red and the batter turns golden brown.

If you cut the dry glass noodles and put them in, they swell up white. If you put it on the plate, it'll be decorated.

Lay a paper foil and drain the oil from the fried crab.

Place fried glass noodles on a plate and top with fried crab.