Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.
In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.
Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well.
Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.
When crab is done, place on grate or paper to drain.
CAUTION: Wear glasses. Crab oil can pop.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Captain Tom Thompson