Well, this is rather basic, but if you're not prevy to the coast (I live near the panhandle of West Texas) then there's really no grasp of "Fresh Seafood". So, Here, It's called fresh; I call it fresh-frozen.

The other day my daughters inquired about my mentioning soft shell crab. I'm the cook of the family and have no issues just throwing something together. So I go to my local supermarket at the "Fresh Fish" area get some small soft-shells. Being frozen in a case, there the size of Monopoly money.

I let them thaw in the fridge over-night and the next day, I let them sit in a water brine, as I got my wok extra hot. Egg wash, then mixed them in a simple flour mixture of salt, pepper, onion powder, season salt, and a touch of Cayanne pepper. I threw them in the hot oil, and fried them for a couple minutes, until the crust turn a bit brown. I immediately took them out so as not let them overcook. Of course, they were only served as an appetizer with the rest of the meal, but the girls enjoyed it. I have a small post of this on my XANGA site. It's more of a blog posting for family friends and people of interest. http://weblog.xanga.com/bearnlbk/643852936/life-with-crabs.html.

Cheers and enjoy the taste of tomorrow,
Cezar
Lubbock, TX

oooh that sounds good! I bet you guys would like poo nim tod/poo nim tod kratiem. it's a thai dish, where they deep fry the soft shelled crab with garlic and pepper, and serve it with a special chili sauce. it's so good!