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I've cooked soft shells for about 30 years with a simple dusting of flour and cayenne, but this recipe far surpasses that one. Our crabs were excellent. They were very crispy and melted in your mouth. We used frozen blue crab soft shells from Vietnam that were very small, but very good and fresh tasting. I'll also use this recipe for grouper fingers to get that special batter-fried texture this recipe gives (without the batter). Thank you for a whole new way to serve one of my favorite dishes. DH was also very happy with this recipe. The next day I used this coating recipe for boneless, skinless chicken breasts, and it was the best chicken I ever made. Seasoned the chicken with salt, pepper, a hint of poultry seasoning and a good dash of cayenne - rubbed all that into the chicken and let it stand about 20 minutes, then dipped and coated and fried. Yum. Try it and I'm sure you'll be very happy.

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bkwilson December 16, 2008

Perfect !! A nice light breading that lets the marvelous taste of the crab come through. Don't change a thing!

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m0m September 22, 2005

It's the crabs that make this simple recipe so good.

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Brujo Joiner August 08, 2004
Fried Soft Shell Crabs