Crab preparation; a) rinse each soft-shell crab under cold water and, with scissors, snip off the head about 1/4 inch behind the eyes. B) turn the crab over on its back, lift and pull off the triangular flap on the bottom part of the shell. C) flip the crab over and pull back the points of the top shell. Remove and discard the gills (dead man fingers, they look like tall upside-down cone shaped objects) on both sides. D) rinse the cleaned crab and pat dry. Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine flour, paprika, garlic powder, and cayenne pepper. Shake well and set aside. Remove crabs from the mild and dredge through the seasoned flour mixture. Shake off excess flour. Melt butter in a large skillet over medium/high heat. Sauté crabs 2 at a time for 4-5 minutes per side or until crispy and browned. Remove to a paper towel to drain. Spread toasted buns with plenty of Cajun mayonnaise. Sprinkle sliced scallion on the bottom bun, then top with crab. Cover with top of bun and try not to touch yourself, "down there", as you enjoy.