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The crabs have a rich, delicate flavor and can be fried and eaten whole in their soft-shell form, eliminating the tedious task of picking meat out of limbs, as with hard-shell crabs.—Laura Poppick, Scientific American, 30 Oct. 2019 Like hard-shell crabs, neck bones require a little effort to enjoy, given that some of the prime eating is in their nooks and crannies.—Tom Sietsema, Washington Post, 12 June 2019
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