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

Bacon-Fried Cabbage

  MAKES 4 SERVINGS Courtesy of Louisiana Hometown Cookbook by Kent Whitaker and Sheila Simmons, and Louisiana Cookin’ Magazine 6 slices bacon 1/2 head green cabbage, thinly sliced 1/2 head red cabbage, thinly sliced 2 tablespoons apple cider vinegar 1 tablespoon sugar salt and freshly ground black pepper, to taste Fry the bacon until crispy … Continue reading