RE: Soft shell maryland crab goodness
The soft shells you find in Boston are almost certainly the same ones they wish they had in Baltimore (or wherever your hometown is). I grew up in Maryland and lived for a few years in Baltimore. My sister lived there much longer (she married a Baltimoron). I can remember years when every Asian seafood market in SF had crates of softshells, live and packed in seaweed, available. I'd tell my sister and she would yell something about there being none in Baltimore. That's of course, because the Chesapeake watermen are no fools and realize they can get more for the catch in places like SF and Boston than locally.
So those Whole Foods crabs likely not long ago were minding their own business in Cambridge (that's where my uncle kept his pens where he watched them molt, then grabbed 'em for the market), Easton or maybe Tangier Island (hopefully NOT Baltimore Harbor). The simplest way to cook them is to simply dredge them in flour and saute' them in butter. Then slap 'em between two pieces of bread and call it a sandwich. That's pretty much the way my Mom did it.
PS--They've pretty much got to be still live when they hit the pan, so don't be squeamish. Oh, and if you know of a Chinese or other Asian fish market in your area, check and see if they don't sell softshells cheaper than Whole Foods.