Place crabs on a heatproof platter and steam 10 minutes. See "How-to Section".
Clean and shell crabs; remove claws but not legs. Cut each crab in 4 to 6 sections, leaving a leg on each as a "handle."
Beat eggs lightly and blend to a smooth batter with flour and salt. Dip crab sections in batter to coat.
Heat oil. Add crab sections a few at a time and deep-fry until golden.
Drain on paper toweling. Serve hot with any seafood dip (see one of the following recipes: "All-Purpose Seafood Dip", "Dip for Clams", "Dip for Steamed Crabs", "Dip for Poached Shrimp", "Dip for Deep-Fried Shrimp Shrimp Balls").