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soft shell crab

Spud | Oct 15, 2003 02:39 PM

I certainly have enjoyed this message board with all of the advice pro- and con- for NO restaurants. I will be in NO mid-November and have a few questions.

I assume there will be some soft shell crab available at that time even if it isn't prime time for them? Can you give opinions as to what restaurant has A. the best sauted/pan fried soft shell crab and B. the best soft shelled crab poboy. My last question has to do with fine tuning distinctions. Do restaurants still occasionally specify when they have peelers or busters or are these terms becoming anachronistic and few places make such distinctions anymore? If busters are still advertised from time to time which restaurants would be most likely to have them?

Thanks in advance. Spud.

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