I've always struggled with plating Chinese dishes so that they look as refined as some of the American or European dishes I make. Perhaps it's because I typically serve Chinese family-style, as opposed to plated.
Whatever it is, I wasn't planning to post this photo because the presentation doesn't even begin to tell you how amazing this dish was.
So let me say this:
General Gau's Soft Shell Crab
I cut the crabs in half and then prepared them exactly as I do General Gau's Chicken.
The soft shell crab season will last for a few more weeks, so I will be sure to create opportunities to refine this presentation.