Crabguy, Tall Oaks uses a seasoned batter on the hardshells. It's pretty much hush puppies on the shell.
Batter also serves the purpose of sealing the crab when it's deepfried, so the crab steams in its own juices. Took me a few minutes to learn the secret of eating these things. You're supposed to remove the deep fried batter coating from each piece (i.e., claw arm)
and put it to the side of the plate before you start hammerin' on the claw itself. Then you can eat the claw meat and the fried batter coating together without getting bits of shell in the coating. Great stuff; don't know about the colesterol value, but just like s*x, if you don't try to eat deep fried hardshells every day
, it ain't gonna kill ya.