<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>602672</id>
  <title>soft shell crab poboy</title>
  <published_at>Tue Mar 10 13:25:47 -0700 2009</published_at>
  <post_count>10</post_count>
  <board>
    <id>9</id>
    <name>New Orleans</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4491878</id>
        <content>I'm headed back home for a few days and would like to get a good soft shell crab poboy. Any recommendations?</content>
        <published_at>Tue Mar 10 13:25:47 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>112553</id>
          <name>thinouse</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4492035</id>
      <content>Not exactly in season... anything you have would be frozen, watered down version of softies.</content>
      <published_at>Tue Mar 10 14:03:50 -0700 2009</published_at>
      <parent_id>4491878</parent_id>
      <user>
        <id>255111</id>
        <name>Samuel Smith</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4492048</id>
      <content>Not true.  Several local shedding operations are producing softshells....not everything is frozen right now.</content>
      <published_at>Tue Mar 10 14:07:23 -0700 2009</published_at>
      <parent_id>4492035</parent_id>
      <user>
        <id>12023</id>
        <name>Hungry Celeste</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4492273</id>
      <content>R&amp;O has a soft shell parm bo boy </content>
      <published_at>Tue Mar 10 15:14:56 -0700 2009</published_at>
      <parent_id>4491878</parent_id>
      <user>
        <id>195694</id>
        <name>edible complex</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4493214</id>
      <content>R&amp;O is overpriced compared to other local restaurants - try The Galley for soft shells, maybe Mandina's too</content>
      <published_at>Tue Mar 10 20:58:24 -0700 2009</published_at>
      <parent_id>4492273</parent_id>
      <user>
        <id>245819</id>
        <name>mimadeli</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4493847</id>
      <content>The Galley is more overpriced than R&amp;O's!  Harbor Seafood in Kenner is the way to go.</content>
      <published_at>Wed Mar 11 07:21:57 -0700 2009</published_at>
      <parent_id>4493214</parent_id>
      <user>
        <id>78662</id>
        <name>uptownlibrarian</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>4494080</id>
      <content>I disagree - R&amp;O's portions are smaller compared to the Galley, and they don't always have soft shells</content>
      <published_at>Wed Mar 11 08:29:58 -0700 2009</published_at>
      <parent_id>4493847</parent_id>
      <user>
        <id>245819</id>
        <name>mimadeli</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>4494621</id>
      <content>I do find I spend more at The Galley; but their boiled shrimp are my faves, and they have killer crabmeat au gratin.</content>
      <published_at>Wed Mar 11 10:52:46 -0700 2009</published_at>
      <parent_id>4493847</parent_id>
      <user>
        <id>195694</id>
        <name>edible complex</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4493509</id>
      <content>Have not personally had one myself yet but heard that Stanley (at Jackson Square) does an unbelievable one.  Not cheap, like $14 but worth every bite.</content>
      <published_at>Wed Mar 11 03:49:58 -0700 2009</published_at>
      <parent_id>4491878</parent_id>
      <user>
        <id>15087</id>
        <name>Tchoupitoulas</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4495186</id>
      <content>Two Tony's has a softshell poboy and a sofshell crab platter.  I have heard about R &amp; o's softshel parm poboy as well.</content>
      <published_at>Wed Mar 11 13:15:07 -0700 2009</published_at>
      <parent_id>4493509</parent_id>
      <user>
        <id>272222</id>
        <name>22ndstreet</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4496466</id>
      <content>When in season, which usually starts sometime in March according to the Louisiana Seafood promotion folks (although I have not seen many soft shells around so far this year), the best place to get a soft shell in a sandwich is Casemento's.  Not exactly a po'boy...but just darn good.</content>
      <published_at>Wed Mar 11 20:05:21 -0700 2009</published_at>
      <parent_id>4491878</parent_id>
      <user>
        <id>264962</id>
        <name>DavidIB</name>
      </user>
    </post>
  </posts>
</topic>
