Crispy, rich and savory these poppable Blue Crab Beignets will make for the perfect starter to your Mardi Gras feast. B.B Lemon in Houston serves theirs claws-in, like a little lollipop and they’re so good, you’ll forget about those sweet powdered sugar versions.
Print Recipe Mandina’s Seafood Gumbo This recipe is courtesy of Mandina’s in New Orleans. Votes: 8 Rating: 4.88 You: Rate this recipe! Occasion Casual, Fall, Spring, Summer, Winter Servings servings MetricUS Imperial Ingredients 2 quartz water1 cup Chicken Base1/3 cup Granulated Garlic1/3 cup File powder¼ cup fresh thyme chopped1 -2 bay leaves½ tsp salt¼ tsp cayenne […]
Print Recipe La Playa Mexican Grille Crabmeat Enchiladas with Roasted Poblano Sauce Votes: 0 Rating: 0 You: Rate this recipe! Servings Dozen MetricUS Imperial Ingredients Roasted Poblano Sauce 4 Poblano peppers4 cups milk2 oz butter2 oz flourSalt to taste about ¼ tsp1 cup heavy whipping cream Enchiladas 1 lb white lump crabmeat2 tsp butterJuice of […]
Sayonara to the lazy days of summer! Squeeze the most out of your Saturdays and Sundays by hitting the ‘snooze’ button and beginning your day with brunch in style!
The Dallas Water Grill’s scrumptious Crab Benedict features luscious jumbo lump blue crabmeat over poached organic eggs, plated with grilled asparagus, baby spinach and scratch-made Hollandaise. Brunch like you mean it!
Jumbo Lump Crab Cakes from the historic Rainbow Lodge in H-Town, dressed with green onion, crispy bacon and a decadent Creole Mustard Butter Sauce!
The most quintessential Maryland dish is crab cakes. Serve them on a platter at your fangate — you can even make mini one-bite crab cakes and serve them as finger food! Crab cakes also make a nice substitution for the traditional ground chuck burger patty on a bun. Be sure to remember the Old Bay! In Maryland, it’s basically sacrilegious to eat crab without it. 😉
Serve ‘stylish’ seafood this summer — the perfect pairing ready in less than 30 minutes! A blackened red fish served over rice quinoa with a cilantro oil glaze.
This decadent delight was created by Brennan’s Executive Chef Danny Trace for the 2016 Truffle Masters competition. An incredible pairing! The yield is 1 (10-inch) cheesecake.
It’s the time of year to go BIG with small plates. Festive finger foods are part of the fabric of the holidays and we’re here to help you get your fill! No need for utensils! There’s a reason we keep nibbling away…
Luscious lump crab cakes with a homemade avocado dressing from 34th Street Café. Kids (12 & under) eat FREE here all summer long…
Let’s get down to brass tacks: here’s a zesty snack that plays right into the holiday season! Campechana is Mexican Seafood Cocktail that your guests are guaranteed to gobble up in no time.
Summer crab recipes from coast to coast! We’re beginning our cross country tour de taste with a brand new recipe from Eataly in New York City. Good for six servings, this recipe for Soft-Shell Crab comes courtesy of none other than world-famous Chef Mario Batali!
Truly one of the best culinary events of the year is right around the corner…The 11th Annual Sugar Land Wine & Food Affair on April 23-27, which attracts wonderful chefs from across the United States and Mexico. H-E-B is the presenting sponsor of this weeklong event that is a must-do on just about every foodie’s list…
“Ultimate nachos” that take nachismo to an entirely new level! Fiesta season is on in San Antonio…easily up there with my favorite times of year! In honor of this flavor-packed nosh fest, these aren’t predictable nachos you’ll find just anywhere. We kicked them up a notch, Goodtaste style.