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03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
01/05/2009
Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Issue #117
04/11/2012
Oyster Stew
Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans.
Issue #115
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
09/26/2005
Cajun Crawfish Eggs
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
Issue #65
10/18/2000
Lobster Tempura with Grits
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Issue #43
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
02/15/2007
Crab Cakes
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Issue #41
02/15/2007
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Issue #41
02/15/2007
Seafood Gumbo
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
Issue #41
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
03/08/2007
Scalloped Oysters
This Southern specialty is best made with small oysters and plain saltines.
Issue #9
01/19/2007
She-Crab Soup
This traditional Lowcountry soup is considered Charleston’s signature dish.
Issue #1
01/19/2007
Frogmore Stew
Also known as Lowcountry boil, this is a great stew to prepare before crab season ends.
Issue #1
05/01/2013
Menu: A Derby Day Party
From country ham biscuits to deviled eggs and crispy fried chicken livers, this party menu of Southern finger foods will take you through this year's Kentucky Derby, start to finish.
Does Not Apply
03/13/2013
Menu: A Colorful Cajun Brunch
A brunch menu as hearty as a Southern breakfast with all the spice of Cajun cooking.
Does Not Apply
12/29/2011
Hot Crab Dip with Pita Chips
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
Does Not Apply
10/01/2010
Crawfish Étouffée Pot Pies
Good fish stock and a dark roux make the difference in Spoonful's classic crawfish étouffée.Continue...
Does Not Apply
Source: Spoonful
07/06/2010
Southern Blue Crab Cakes
These Southern crab cakes from Café Lynnylu are sweet, meaty, and delicious; the cider vinegar dipping sauce adds a pleasing punch. Continue...
Does Not Apply
Source: Cafe Lynnylu
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