From the Inside Flap 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. From the Back Cover "Jerald and Glenda Horst's seafood bibles are indispensable, bringing seafood fans closer to the history, lore, and love of Louisiana's gorgeous bounty. Then, to gild the lily, the Horsts lead us along deliciously with easy and delectable recipes. The Louisiana Seafood Bible is a must for every cook and cookbook collector."-Lorin Gaudin, food writer"In Louisiana, each fishery has its own personality. From buster crabs to pom-pom crabs to number 1 males, Jerald and Glenda's book captures the essence of the personality of the crab from the boat to the table. Job well done!"-Harlon Pearce, chairman, Louisiana Seafood Promotion & Marketing BoardUnbelievable Fried Stuffed Crabs, Tugboat Jambalaya, Crab and Shrimp Julian, and Bayou Sorrell Toasted Crabmeat are just a few examples of the dishes that await in this third volume of The Louisiana Seafood Bible. Jerald and Glenda Horst take readers on a journey through Louisiana's culture and the commercial crab industry, from the fishermen to the factories to the grocery store shelves and finally to the dining table, where they present the best crab recipes on the Gulf Coast.Jerald Horst worked with the recreational and commercial fishing and seafood industries for thirty years. A former professor of fisheries science at the Louisiana State University Agricultural Center, Horst is the coauthor of Angler's Guide to Fishes of the Gulf of Mexico, available from Pelican.Glenda Horst, the daughter of a commercial fisherman, was born and raised in Bayou Sorrell, Louisiana. She learned the basics of Cajun cooking from her mother and enjoys passing on the family secrets to her grandchildren. About the Author JERALD HORST is a retired fisheries expert who taught fisheries science at Louisiana State University for more than 30 years. GLENDA HORST was born and raised on Bayou Sorrell, Louisiana. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother.
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