In my palm.
As you can see, the ones on the left look more crab like. That was during the beginning of the frying process when the egg hadn't messed itself up with the flour, so still giving the fried crabs their shape.
On the right, well, that's when flour and egg decided to become a mish and mash, so instead of looking like a batter covering the crab, it became more of like a crab omelette. Delicious nonetheless. :-)
Since these were pan fried and not deep fried (like those bought from shops outside that sell them at cut throat prices), you still get a good bite into the flesh and the juices will all come gushing out. :-) Because of that, i recommend that if you want to cook this, think up/look up a good marinade for the crab so that you maximise the role of the juices... You'll want something more multi dimensional in taste then my simple marinade of just salt and thyme.