There aren’t many tastier foods on the planet than blue-crab meat, but the stuff doesn’t grow in a lab or fall from heaven like manna. It must be harvested by hard-working men and women who mine the rich wetlands along the Louisiana coast.
One is Watson Perrin, who let me tag along on a trip with him and his deckhand, Monk. I got to see firsthand what goes into pulling crabs from the marsh and getting them ready for market.
Check out the video for all the details!
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