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Delaware. Meal: Blue crab cakes, french fries with vinegar, Dogfish Head 60 Minute IPA, peach pie The stars of the plate in Delaware are blue crab cakes, made with fresh, sweet blue crab from the ...
Blackened redfish—a redfish filet, coated with a mixture of seasonings and flash-fried in a red hot cast-iron skillet; the skin of the fish is charred black, while the inside is moist and tender [17] [18] Boiled seafood—boiled shellfish such as crawfish, shrimp, and crabs, often served with boiled corn and potatoes [19]
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [22] Zatarain's, Louisiana Fish Fry [23] or Tony Chachere's. [24] Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.
Louisiana: Johnson's Boucaniere Lafayette Johnson's Boucaniere is famous for its seasonal gumbos; boudin sausages packed with pork, rice, and seasoning; and po'boy sandwiches on fresh, French bread.
The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole/Cajun spice blends, such as REX, Zatarain's, Louisiana Fish Fry, or Tony Chachere's. Also, cocktail sauce, mayonnaise, and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand.