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Chasing After the Louisiana Blue Crab

Gary Bauer, owner of Pontchartrain Blue Crab

On this week's Louisiana Eats! we investigate why the Marine Stewardship Council's certifiableLouisiana Blue Crab is not being supplied torestaurateurs around the country. Plus we'll speak with Jeannie Fonseca, a local crabber. 

Crabmeat Ravigote

1 lb. lump crabmeat
6 oz. capers, chopped
3 T chopped parsley
1 bunch of green onions, sliced
Juice of 1 lemon
1 egg
1 cup oil
Salt, pepper and hot sauce to taste
1 head iceberg lettuce, finely sliced

Combine lemon juice and egg in food processor. With machine running, slowly drizzle in oil to make a mayonnaise. Mix together crab, mayonnaise, capers, parsley and green onions. Chill thoroughly and serve on a bed of lettuce.

And don't forget to enter our weekly culinary contest!

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.