At Seither's Seafood in New Orleans, Guy Fieri checks out a seafood stack of crab stuffing, fried soft-shell crab and a shrimp kebab that defies gravity.
Eric Greenspan prepares a lobster salad with sun-dried tomato, celery and capers. The salad is paired with a lobster roe sabayon and couscous with a lemon-parsley pesto.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.