Crabmeat Royale


This recipe comes from Louisiana Cookin’. MAKES 4 SERVINGS 1 stick unsalted butter, melted 2 pounds jumbo lump Louisiana crabmeat, picked over for shells and cartilage 2 tablespoons fresh lemon juice salt and freshly ground black pepper to taste 1 tablespoon finely chopped green onions 1 tablespoon minced parsley 2 tablespoons toasted almond slivers Preheat … Continue reading

What Mrs. Fisher Knows About Old Southern Cooking: Crab Croquettes


REBECCA PENOVICH is a freelance pr professional who writes about food and entertaining at Corks & Cake (www.corksandcake.com).  When she’s not in her  vintage kitchen, she works with television and film clients (Chefs A’Field, National Geographic Entertainment) to match them with brands and promote their partnerships   Who is Mrs. Fisher?  A former slave who … Continue reading

Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat


MAKES 12 SERVINGS Courtesy of Chef Colt Patin, Crawfish Town USA, Henderson, and Louisiana Cookin’ 2 large butternut squash 1/2 cup olive oil 2 medium onions, diced small 3 ribs celery, diced small 1 red bell pepper, diced small 9 cloves garlic, minced 1/2 gallon Seafood Stock (recipe follows) 2 bay leaves 1/4 teaspoon thyme … Continue reading