Thanks for the report and glad you found some crabs!

Yes, the snails are edible.
Many people refer to them as scungelli and eat them in a cold salad.
I don't care for them that way.
I cook them and then dice for sphagetti sauce.

When you cook them they will stink up the house so do it out doors!
Give it a quick steam to kill it. Now remove the meat from shell and cut off the stomach.
They are brown and easy to tell from the meat.
There are two trains of thought about cooking.
Cook for a short time and they will be tender.
Cook too long and they get tough.
Cook longer and they will tender up again.
I steam for about fifteen minutes. If I see the plate falls off the foot I stop steaming.

The common name for the "snail" is Smooth Whelk.
The meat is often sold as Conch!

Here is a picture of a big one from CT I caught in a Lobster pot.
The foot plate is easily seen in the photo. It's the round brown plate on the meat.