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Cook The Book: Soft-Shelled Crabs With Ginger And Scallions


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2 soft-shelled crabs

1/4 cup all-purpose flour

Vegetable oil, for deep-frying, plus 2 tablespoons

1 scallion, white part only, trimmed and minced

1 tablespoon seeded and minced red bell pepper

1 tablespoon minced cilantro

1 teaspoon peeled and minced ginger

1 tablespoon rice wine or dry sherry

Pinch of sugar

Pinch of salt

1/4 teaspoon dark sesame oil

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