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Who is doing good things with softshells this season?

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Who is doing good things with softshells this season?

PollyG | Jun 13, 2003 03:31 PM

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.

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