During our visit, we got a behind-the-scenes view of how the crab dinner is made. Micah Sanchez, the head chef at Don's Seafood says this particular menu item has been a staple for close to 80 years.

Crab season in Louisiana runs from spring to early fall. However, at Don's Seafood you can have crab prepared for you year-round.

Television host of Cajun Livin N Cookin Rodney Dupuy set up a lunch on Friday for the newspaper to try some seasonal crabs at Don's in Gonzales. This was the first review of what will become an ongoing, seasonal discourse of the local seafood and restaurant industry.

During our visit, we got a behind-the-scenes view of how the crab dinner is made. Micah Sanchez, the head chef at Don's Seafood says this particular menu item has been a staple for close to 80 years.

And after working at Don's Seafood for eight years himself, he has pretty well mastered the art of this cheesy crab dish. The finished product includes a cup of crab gumbo, crab au gratin, jacked-up lump crabmeat, crab spinach dip, fried stuffed crab, and fried crab fingers.

With the crab divided up into three portions on one plate, it's enough to feed anyone. Sanchez said this satisfaction is one of his favorite parts of working in the food business.

"Just the look and the expression on the customer's face," Sanchez said while describing his favorite moments.

Aside from that, Sanchez also enjoys the family atmosphere that Don's Seafood provides to its employees. This family atmosphere extends to the community, because at its heart Don's Seafood is a local business.

The first Don's Seafood opened in 1934 in Lafayette, shortly after Prohibition. Don Landry started the business with a $400 dollar donation from his uncle, and now the restaurant has several locations in Louisiana.

If you're looking to catch your own crab this season, you'll need to get out there quickly. A careful review of the Louisiana Fishing Regulations is also encouraged for anyone looking to catch their next meal.

Until next time.