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Using a slotted spoon, transfer beignets to paper towel–lined plate; season with salt. Repeat process with remaining crab mixture and batter, letting oil return to 375°F between batches. Serve hot.

The cedar plank salmon is a house specialty that keeps people coming back again and again. Inside, the restaurant has a ...

Anthony’s Chophouse brings elegance to Reno’s seafood scene with its marble reception area and refined decor. Their seafood ...