NOLA Seafood Cooking Masterclass

About this class

A focused session covering Gulf seafood technique including barbecue shrimp, crab cakes, and blackened redfish made from scratch in Casa Pelican's professional teaching kitchen. Instructor Karen Duncan explains the specific cooking methods that define each dish, from building a proper butter sauce for barbecue shrimp to achieving the right crust on blackened fish without overpowering the delicate flavor of fresh Gulf catch. Class size is capped at six so every student gets individual attention throughout the session.