It’s slim pickings at a local seafood shop for Louisiana blue crabs. Suppliers who usually get two dozen crabs per trap got only one crab in every two traps.
And it looks like they’ve been on a crash diet, little fat or meat.
“It costs me $43 a dozen for these crabs, live. My cost after I graded them and sold them, I got back $24 because they were skinny and I sold the big crab as a small crab,” said Henry Poinot, president of Big Fisherman Seafood on Magazine Street.
Poinot used to be a commercial fisherman and he says the cooler weather we’ve been enjoying for our spring festivals is not for the crabs.
“The water’s still cold. Last week it was in the 40s again, so the lake has warmed up, but it hasn’t warmed up quite enough. When it’s cold, they just bury in the mud and they just, their heart rate slows down and they just live off their body fat,” Poinot explained.
At Galatoire’s restaurant in the French Quarter, the staff is getting ready for the dinner crowd. And you can’t do Galatoire’s without doing crab meat.
“Crabmeat Maison, Crabmeat Yvonne, crabmeat everywhere,” said Michael Sichel, the executive chef of Galatoire’s Restaurant on Bourbon Street. “You have no idea. We go through almost 500 pounds of crabmeat a week here.”
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