Jeannie Fonseca

Louisiana Eats!
4:44 pm
Wed June 27, 2012

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 certifiable Louisiana Blue Crab is not being supplied to restaurateurs around the country. Plus we'll speak with Jeannie Fonseca, a local crabber. 

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Louisiana Eats!
3:56 pm
Wed May 4, 2011

NOLA Family Businesses

Bernie Joliet's Mamita & Papa making tamales in New Orleans' yesteryears.

How To Clean & Fry Soft Shell Crabs

With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.

Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.

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