On this week's Louisiana Eats! we investigate why the Marine Stewardship Council's certifiable Louisiana Blue Crab is not being supplied to restaurateurs around the country. Plus we'll speak with Jeannie Fonseca, a local crabber.
1 lb. lump crabmeat
6 oz. capers, chopped
3 T chopped parsley
1 bunch of green onions, sliced
Juice of 1 lemon
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!