Louisiana Seafood Bible, The: Crabs
The third installment in The Louisiana Seafood Bible is all about the crab, the popular, versatile crustacean. Veteran fisheries expert Jerald Horst and his wife, Glenda, share the story of the crab from trotline and crab trap to the kitchen table, providing the progression of the industry, essays and anecdotes about life as a crabber, and explanations of crab language to help readers determine the difference between a buster and a maiden.   Whether readers are hungry for soft-shell crabs or the staple boiled crab, the Horsts explain when to pick them, where to buy them, and how to peel them in order to create the perfect crab dish. This know-how combined with the proper ingredients and just the right touch can produce such singular results as Louisiana Blue Crab Cakes, Marinated Cocktail Fingers, Lafitte Stuffed Crabs, and Seafood Mirliton Casserole. Compiled from seafood lovers throughout Louisiana and gleaned from the Horsts' own favorite family recipes, each dish has been tested by the authors to present the most delicious and original meals the state has to offer.