Crab Festival | A Taste of Louisiana with Chef John Folse & Company (1996)
Автор: Louisiana Public Broadcasting
Загружено: 2021-01-17
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Twin Crabmeat Etouffee and Crab Fingers Rockefeller are two of the mouthwatering dishes on the menu when Chef Folse travels to Bayou Lacombe for the Crab Festival. Softshell Crab specialist Cultus Pearson is John's guest.
In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from March 9, 1996, Chef John Folse visits Lacombe for the Bayou Lacombe Crab Festival. In the kitchen, he cooks Twin Crab Etouffee and Deep-Fried Soft-Shell Crab. He also prepares Rockefeller Crab Claws and discusses the crabbing industry with Cultus Pearson, a commercial crab fisherman.
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