This recipe comes from Louisiana Cookin’ Magazine. Check out the magazine for yourself! Calas MAKES 18 CALAS 2 cups cooked long-grain Louisiana rice 6 tablespoons all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 pound Louisiana claw crabmeat 3 green onions, thinly sliced 2 eggs 1 tablespoon Louisiana-style hot sauce oil for frying … Continue reading
Category Archives: Crab
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
Crabmeat au Gratin
Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’ Continue reading