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How could anyone be critical of Emeril, one of the most talented and humble of our professional cooks in the USA? I have lived in DE and FL. I was raised in WV and I dare anyone who says I can't cook venison, rabbit, squrriel, wild turkey, ground hog, bear and trout, bass, catfish etc. Why, because I know what I put into what I cook AND I LIKE THE WAY IT TASTS. You didn't grow up where Emeril did, so you don't know what you are talking about for his area.Have you ever eaten pork or other animal's brains? If not, don't tell me how to cook them. Mr Emeril, if you read this, just know most of us not deranged people know you are the best and we love you.

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Forget the sauce, use butter only, and for all you Marylanders. My dad and uncles supplied your bellies with South Carolina blue crabs for many many many years. Have any of you ever had a boiled crab? My family has always boiled ours for crab cracks, I have had the pleasure of eating them cooked both ways! There is no difference between the taste, texture unless they were steamed or boiled too long. Overcooked is overcooked no matter how prepared. Double blind tasting at my home for any of you would not able to tell the difference. Y'all are just proud of your heritage and subscribe to the leg of lanb theory, your momma and dada did it this way and that's just the way y'all are going to do it. We are stuck in tradition too, don't mess with my momma's buttermilk biscuits, baked Mac n cheese, chicken bog, or my pig cooker.

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Anybody who boils crabs should be hanged. It washes out the delicate flavor, destroys the structure of the meat and permeates the meat with the flavor of the boil. This is why folks on the Chesapeake Bay steam the crabs and only put spice on the outside. Your fingers transport the spice to the crab. If you don't want the spice then be careful how you pick the meat. Boiling crabs creates waterlogged crabs.