Stephen Linn heads to Lafayette, La. to cook Cajun with Chef Patrick Mould. This week Pat shows us how to make his Crawfish Etouffee.
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Shuck a fresh oyster with an oyster knife
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How To:
Make a delicious shrimp casserole
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How To:
Peel and devein shrimp for dummies
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How To:
Prepare and clean fresh snow crab
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How To:
Cook some southern-style snow crab legs
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How To:
Split and clean rock shrimp
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How To:
Shuck an oyster using the hinge method
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How To:
Make Alaskan king crab cakes with lemon dill sauce
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How To:
Make broiled lobster tails au gratin
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How To:
Crack open Alaskan king crab legs
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How To:
Peel and devein shrimp easily
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How To:
Shuck an oyster
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How To:
Cook a Portuguese cataplana seafood stew
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How To:
Make a delicious shrimp scampi with frozen shrimp
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How To:
Poach shrimp properly
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Open an Oyster Properly
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Shuck a fresh oyster with an oyster knife
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Make Filipino ginataang alimasag (crab & coconut milk)
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Shuck little neck clams
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