Fried crabs are coated in wet starch.

When frying crabs, coating them with wet starch can form a thinner and more uniform starch layer on the surface of the crab, making it crispier after frying. Wet starch will form a thin gelatinous layer when it comes into contact with hot oil, which can effectively protect the meat of the crab and prevent over-frying. Moreover, wet starch can also absorb oil, making the fried crabs cleaner and more beautiful. In contrast, coating in dry starch tends to form a thick outer layer, which results in a rough texture after frying. Therefore, it is recommended to use wet starch for coating when frying crabs.