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After seeing the review from Boykins, VA, I watched my DVR recorded episode again. SOFT SHELL CRABS ARE NOT USED ON THE SHOW. Paula used hard shell blue crabs but removed the backs and the insides. Then, she broke them in half with each half keeping the legs attached. Because they were hard shell, she parboiled them. I suppose you could use soft shell crabs but only fry them 2-4 minutes. Thanks for pointing this out to me. I would have ruined my expensive soft shell crabs. The recipe is simple and good but I thought needed a little extra salt on the cooked crabs and I couldn't resist sprinkling with a little Emeril's Essence to kick up the flavor a bit more.

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i grew up on fried blue crabs (Texas Gulf Coast. my MOM use to fried them in a skillet not deep fried so then she could may a gravy to eat over white rice. because there is a lot of work to picking out the delicious meat (well worth it and having the rice with the gravy tasted just like the crab!!!

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the recipe says soft shelled crabs - but on the show I am sure they were hard shells - and to parboil soft shells for 10 minutes would never work.

Any one else see this?