Chasing After the Louisiana Blue Crab
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!