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Fried Soft Shell Crabs, Devilled

Remove spongy parts under the side points and aprons from twelve fresh soft shell crabs. Wash and thoroughly drain on cloth. Season with one teaspoon salt and half teaspoon pepper. Evenly spread a devilled butter on both sides of crabs, lightly roll in flour, then place in a frying basket and fry in boiling fat six minutes. Remove, drain on a cloth, dress on hot dish with a folded napkin, decorate with a little fried parsley and six quarters lemon and serve.