FRIED SOFT SHELL CRAB(S)

Before we left for New Jersey, Guy emptied the crab traps and threw out the remaining bait. Was he surprised when he checked the traps 5 days later to find them full of crabs, including a soft shell, and an added bonus of a small flounder. We ate the flounder for dinner several nights ago.
And last night, Guy ate the soft shell, plus a lobster tail. Guy doesn't like heavy breading, so this was a very simple treatment -- All I did was put about 2 Tbsp. flour in a resealable sandwich bag and mixed in about 1 tsp. seafood seasoning. Ii patted the crab dry with paper towels and tossed it in the seasoned flour. Guy heated up our cast-iron skillet on the outside grill burner and poured in about a 1/2" of vegetable oil. When it was hot, he fried the crab, about 2 minutes on each side. He said it was delicious -- not crispy, crunchy, but nicely seasoned. The seafood seasoning did the trick. No need for salt, pepper, etc., because everything is in the seafood seasoning.