This is a deep-fried hard shell crab recipe. Crabs are cleaned, lightly boiled, marinated overnight then deep fried.
A fried soft-shell crab served open-face over toasted brioche and dressed with fresh vegetables.
This is a tasty crab stock soup - feel free to experiment with all kinds of fresh vegetables from your summer garden.
Beignets made with two Louisiana favorites - Blue Crab Meat and Abita Beer.