And who should get a nastygram from the Softshell Anti-Defamation League for the horrible things they have done?
My two nominees for good softshell preparation are both in my Herndon neighborhood. Yoko does a very nice softshell appetizer, with the crab just dredged in flour and then deep fried briefly. It isn't greasy,and the citrus/soy sauce is a perfect complement.
Van's crab "tempura" is also in a batter lighter than a traditional tempura, with a Vietnamese salt/pepper/lemon dipping sauce.
I generally avoid deep fried softshells like the plague because most get buried in a heavy batter, but both places mentioned above have managed to deep fry without committing that sin.