2 lb Crabmeat 2 Eggs Peanut oil 1 c Italian bread crumbs All-purpose flour Mix crabmeat, eggs and bread crumbs. Make into small balls the size of small meatballs. Roll balls in flour and fry in peanut oil until golden brown. Drain on paper towels. Put toothpicks in crab balls and serve with tartar sauce or ketchup. Festival: Bayou Lacombe Crab Festival; Late-June, 1995 Recipe By : New Orleans Recipes From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
On this week's episode... We investigate the infestation of Phragmites Scale, or Roseau Cane Mealy Bug, on the Louisiana coast. Also, learn about contests for youth outdoor enthusiasts. And lastly, cooking up a cajun crawfish omelet at Crawfish Haven!
Louisiana Wild Hogs (Catch*Clean*Cook) Making 100 Pounds of Homemade Boudin (a cajun delicacy)
In this video, I show catching five pigs and some of the cleaning process. I then processed 100 pounds of Boudin (a cajun delicacy) and vacuum sealed for the freezer. Finally, I complete the video by cooking some on the pit and enjoying with family and friends. After many years of cooking and seasoning my catch , I have perfected my own cajun blend and happy to release it in this video.
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Crab Festival | A Taste of Louisiana with Chef John Folse & Company (1996)
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.