Deviled Crab

Deviled Crab

As you may be able to tell here, I am using our local Dungeness crab, but any crab will do. Blue crabs are the norm where they live, although I’ve even seen people make deviled crab with spider crabs, which is pretty trippy.

Boiled Crabs at Randol’s Dancehall

Boiled Crabs at Randol’s Dancehall

This weekend, when I saw the flashing sign announcing “BOILED CRABS” in big, bold letters outside Randol’s restaurant, I knew that things were heating up in South Louisiana, and I’m not talking about the weather.

Seafood Bisque

Seafood Bisque

This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served in the finest white-tablecloth eateries in the city. I obsess over this dish and order it most anytime I see it.