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  • Louisiana Cookin'

    Louisiana’s Best: Bayou Blues

    May 26, 2020 5 minutes

    Summer in Louisiana is blue crab season. Technically, these snappy critters are in season for most of the year, but when temperatures rise and the brackish coastal waters heat up, blue crabs start eating more and grow larger and meatier. The Bayou State is the nation’s number one supplier of domestic blue crab, with more than 80 percent of the Gulf of Mexico’s catch coming from Louisiana shores.

    Blue crabs, so named because of their sapphire-hued claws, are a fundamental ingredient in Cajun and Creole cuisine, and these warmer months are the perfect time to enjoy them. For many folks, sitting down to a table of boiled crabs is the best way to eat them. Boiled crabs are standard summer fare in backyards and at seafood joints in every corner of the state, but that’s just the beginning of the many ways to enjoy these coastal delicacies.

    Prized for their sweet,

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