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.
I am so excited about two things today! First, my Crab Cakes with Shrimp! Yes, I love a good seafood cake. Crab cakes are my favorite! They’re easy to make and so darn delicious!
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.
Did you know seafood has seasons? Many people associate seasonal eating with foods such as fruits and vegetables, but most don’t realize it applies to seafood as well.
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.