Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast. Today on Louisiana Coastal Cooking it’s a deep dive into Louisiana Blue Crabs.

Louisiana blue crab is the third crab fishery in the United States, and the fourth worldwide, to receive the Marine Stewardship Council’s sustainable certification.

Louisiana was the first state to gain a sustainable seafood certification for its blue crab fishery. Eco-conscious grocers Walmart and Whole Foods now sell their crabs nationwide. As crab populations ...

Skip the tourist traps and dig into the seafood dishes Louisiana natives actually crave—flavorful, fresh, and full of tradition.

Officials are now enforcing a state law passed last year to protect the blue crab population. But some local fishermen think ...

This year the Louisiana blue crabs are bigger than ever and they are being processed at Pontchartrain Blues. It may not feel like Fall yet, but it is and it’s the season for crabbing!

Blue crabs are named for their colorful shells that only add to the flavor when cooked, but also known as savory swimmers, or Callinectus sapidus as a species. ... Louisiana Lump Crab Cakes.

1 dozen cleaned crabs; 1 pound (50-count) shrimp, peeled and deveined; 1 pound jumbo lump crabmeat; 1 pound heavy smoked sausage, sliced; 1 gallon water ...

“You walk into a restaurant, even in 1994, and you order a dozen Louisiana blue crabs or oysters, and it was $100. And I thought, ‘I have a thousand of these things in freezers,’” he recalled.

W hat crawfish is to Louisiana, and lobster is to Maine, blue crab is to Maryland. The crustacean is synonymous with the Chesapeake Bay, and is revered for its delicate and distinct flavor. While ...