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Please comment if you have had good soft shells (other than Chinese) at any Manhattan restaurants this spring. (Since they are usually a special, they are not on any menus I've looked at recently). Prefer crab that does not have a heavy breading but, instead, is floured lightly and sauteed in olive oil or butter, or both. Thanks!
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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