Crab & Oysters - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Crab Louis Salad

    Crab Louis Salad

    Crab Louis Salad (Source: WAFB)Crab Louis Salad (Source: WAFB)

    Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

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    Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

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  • Crab Rémoulade with Fried Green Tomatoes

    Crab Rémoulade with Fried Green Tomatoes

    Crab Remoulade with Fried Green Tomatoes (Source: WAFB)Crab Remoulade with Fried Green Tomatoes (Source: WAFB)

    Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

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    Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

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  • Pan-Fried Stuffed Soft-Shell Crab

    Pan-Fried Stuffed Soft-Shell Crab

    Pan-Fried Stuffed Soft-Shell Crab (Source: WAFB)Pan-Fried Stuffed Soft-Shell Crab (Source: WAFB)

    When stuffing soft-shell crabs, always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup.

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    When stuffing soft-shell crabs, always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup.

    More >>
  • Crabmeat and Shrimp Stuffed Summer Squash

    Crabmeat and Shrimp Stuffed Summer Squash

    Crabmeat and Shrimp Stuffed Summer Squash (Source: WAFB)Crabmeat and Shrimp Stuffed Summer Squash (Source: WAFB)

    The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish.

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    The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish.

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  • Crabmeat and Tomato Basil Sauce with Linguine

    Crabmeat and Tomato Basil Sauce with Linguine

    Crabmeat and Tomato Basil Sauce with Linguine (Source: WAFB)Crabmeat and Tomato Basil Sauce with Linguine (Source: WAFB)

    What a great Italian pasta dish!

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    What a great Italian pasta dish!

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  • Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)

    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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  • General Jackson's Crabmeat Fritters

    General Jackson's Crabmeat Fritters

    General Jackson's Crabmeat Fritters (Source: WAFB)General Jackson's Crabmeat Fritters (Source: WAFB)

    When General Jackson arrived in the city to fight the Battle of New Orleans, his biggest problem wasn’t the British. It was his stomach.

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    When General Jackson arrived in the city to fight the Battle of New Orleans, his biggest problem wasn’t the British. It was his stomach.

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  • Oven-Baked Garlic Crabs

    Oven-Baked Garlic Crabs

    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlic can then be spread onto French bread along with butter dipped from the baking pan.

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    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlic can then be spread onto French bread along with butter dipped from the baking pan.

    More >>
  • Oysters Dunbar

    Oysters Dunbar

    This dish was named after the great restaurateur, Coreen Dunbar. Coreen had one of the few pot luck restaurants. This simply meant that you walked in, pulled up a seat and whatever was in the pot was being served in the table that evening––no options, no choices. This dish became a mainstay at her restaurant.

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    This dish was named after the great restaurateur, Coreen Dunbar. Coreen had one of the few pot luck restaurants. This simply meant that you walked in, pulled up a seat and whatever was in the pot was being served in the table that evening––no options, no choices. This dish became a mainstay at her restaurant.

    More >>
  • Oysters Marie Laveau

    Oysters Marie Laveau

    Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while trading secrets of Barataria Bay.

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    Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while trading secrets of Barataria Bay.

    More >>
  • Carol Ducote's Oyster Pie

    Carol Ducote's Oyster Pie

    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year.

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    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year.

    More >>
  • Ultimate Crab Cakes

    Ultimate Crab Cakes

    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles.

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    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles.

    More >>
  • Crab and Oyster Pan Roast

    Crab and Oyster Pan Roast

    Air date: June 2, 2016. Source: Chef John Folse.

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    Air date: June 2, 2016. Source: Chef John Folse.

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  • Oysters Marie Laveau

    Oysters Marie Laveau

    Monday, February 1 2016 6:11 PM EST2016-02-01 23:11:00 GMT
    Air date: February 2, 2016. Source: Chef John Folse. More >>

    Air date: February 2, 2016. Source: Chef John Folse.

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  • Carol Ducote's Oyster Pie

    Carol Ducote's Oyster Pie

    Tuesday, January 5 2016 6:29 PM EST2016-01-05 23:29:17 GMT

    Air date: January 5, 2015. Source: Chef John Folse - Carol Ducote.

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    Air date: January 5, 2015. Source: Chef John Folse - Carol Ducote.

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  • Chef Folse's Boiled Louisiana Blue Crabs

    Chef Folse's Boiled Louisiana Blue Crabs

    Thursday, June 4 2015 4:22 PM EDT2015-06-04 20:22:43 GMT
    This is one dish that although quite simple to prepare, is seldom attempted by the novice. Hopefully, this recipe will entice you to try your hand at boiling crabs for success that is guaranteed.More >>
    This is one dish that although quite simple to prepare, is seldom attempted by the novice. Hopefully, this recipe will entice you to try your hand at boiling crabs for success that is guaranteed.More >>
  • Chef Folse's Fire-roasted Oysters

    Chef Folse's Fire-roasted Oysters

    Tuesday, May 12 2015 6:27 PM EDT2015-05-12 22:27:54 GMT
    Oysters in the shell can be cooked successfully on the grill. Heat from the grill steams the oysters and pops the shell open while poaching the meat inside. Try serving this dish as an appetizer prior to grilling steaks or ribs.More >>
    Oysters in the shell can be cooked successfully on the grill. Heat from the grill steams the oysters and pops the shell open while poaching the meat inside. Try serving this dish as an appetizer prior to grilling steaks or ribs.More >>
  • Oyster Pan Roast Courir De Mardi Gras

    Oyster Pan Roast Courir De Mardi Gras

    Wednesday, February 4 2015 7:00 PM EST2015-02-05 00:00:14 GMT
    The Oyster Pan Roast is a stewed oyster dish created at New York's famous Grand Central Oyster Bar. The dish is simple, however, to achieve the true flavor, you must have the chili sauce which not only gives it the sweet and spicy flavor but also the beautiful pink color.More >>
    The Oyster Pan Roast is a stewed oyster dish created at New York's famous Grand Central Oyster Bar. The dish is simple, however, to achieve the true flavor, you must have the chili sauce which not only gives it the sweet and spicy flavor but also the beautiful pink color.More >>
  • Carol Ducotes Oyster Pie

    Carol Ducotes Oyster Pie

    Tuesday, January 13 2015 4:55 PM EST2015-01-13 21:55:57 GMT
    This wonderful oyster dish is the perfect choice for a Christmas or New Year's table in Louisiana.More >>
    This wonderful oyster dish is the perfect choice for a Christmas or New Year's table in Louisiana.
    More >>
  • Lump Crabmeat Mornay

    Lump Crabmeat Mornay

    Tuesday, January 7 2014 6:53 PM EST2014-01-07 23:53:36 GMT
    Prep Time: 45 Minutes Yields: 12–15 Servings Comment: This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce. This dish can be served as an appetizer with garlic croutonsMore >>
    This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce. This dish can be served as an appetizer with garlic croutons or as a side dish in individual ramekins.More >>
  • Creole-Baked Oyster Casserole

    Creole-Baked Oyster Casserole

    Tuesday, September 24 2013 7:20 PM EDT2013-09-24 23:20:53 GMT
    Prep Time: 1½ Hours Yields: 10–12 Servings Comment: This casserole is ideal as a stand-alone starter course for your next dinner party or as a dip for family get-togethers or even tailgating. The secretMore >>
    This casserole is ideal as a stand-alone starter course for your next dinner party or as a dip for family get-togethers or even tailgating.More >>
  • Oven-Baked Garlic Crabs

    Oven-Baked Garlic Crabs

    Tuesday, July 23 2013 6:19 PM EDT2013-07-23 22:19:21 GMT
    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in the butter sauce and baked with the crabs, it becomes quite sweet.More >>
    This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in the butter sauce and baked with the crabs, it becomes quite sweet. The garlic can then be spread on French bread and dipped in the butter sauce. Delicious!More >>
  • Oyster And Artichoke Patties

    Oyster And Artichoke Patties

    Tuesday, December 18 2012 6:26 PM EST2012-12-18 23:26:42 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative gardenMore >>
    Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative gardenMore >>
  • Chef John Folse’s Ultimate Crab Cakes

    Chef John Folse’s Ultimate Crab Cakes

    Tuesday, July 24 2012 5:05 PM EDT2012-07-24 21:05:08 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d'oeuvres to grand casseroles.More >>
    Prep Time: 1 Hour Yields: 6 Servings Comment: Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d'oeuvres to grand casseroles.More >>
  • Crabmeat Imperial

    Crabmeat Imperial

    Thursday, April 19 2012 6:51 PM EDT2012-04-19 22:51:16 GMT
    As the name states, this is indeed a regal recipe. Although Crabmeat Imperial was quite in vogue back in the 50s and 60s.More >>
  • Oven-Baked Or Grilled Oysters With Bacon And Cayenne Butter

    Oven-Baked Or Grilled Oysters With Bacon And Cayenne Butter

    Thursday, January 26 2012 5:22 PM EST2012-01-26 22:22:56 GMT
    Grilled oysters have been the rage since the Native Americans first introduced them to the early colonists. Today, none is more famous than those of Drago's Restaurant in New Orleans. For those not wishing to light the grill, here is a simple oven version. However, they work just as well over hot coals.More >>
  • Crab Beignets Pontchartrain

    Crab Beignets Pontchartrain

    Tuesday, January 24 2012 5:42 PM EST2012-01-24 22:42:17 GMT
    Beignets or fritters are extremely common in Southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat. Serve these beignets as the perfect party hors d'oeuvre or 3 on a plate as an appetizer.More >>
  • Folse's Deep-Fried Oysters

    Folse's Deep-Fried Oysters

    Tuesday, December 27 2011 12:52 PM EST2011-12-27 17:52:21 GMT
    Prep Time: 30 Minutes Yields: 4-6 Servings Comment: Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Ingredients: 1 pint oysters with liquid 1More >>
  • Fried Soft-Shell Crabs from Chef John Folse

    Fried Soft-Shell Crabs from Chef John Folse

    Friday, August 26 2011 10:46 AM EDT2011-08-26 14:46:27 GMT
    Prep Time: 45 Minutes Yields: 6 Servings Comment: As crabs grow they molt, discarding their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is soft forMore >>
  • Ultimate Crab Cakes from Chef John Folse

    Ultimate Crab Cakes from Chef John Folse

    Friday, August 26 2011 10:45 AM EDT2011-08-26 14:45:19 GMT
    Prep Time: 30 Minutes Yields: 8 Servings Comment: The ultimate crab cake has a crisp exterior and a light, moist interior. The secret is to use the best lump crabmeat available and keep those lumps intactMore >>
  • Crabmeat and shrimp-stuffed mirliton from Chef John Folse

    Crabmeat and shrimp-stuffed mirliton from Chef John Folse

    Thursday, June 16 2011 6:05 PM EDT2011-06-16 22:05:59 GMT
    Prep Time: 2 Hours Yields: 6 Serving Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetableMore >>
  • Giant Mushrooms Stuffed with Crab

    Giant Mushrooms Stuffed with Crab

    Tuesday, December 14 2010 4:15 PM EST2010-12-14 21:15:23 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Different versions of stuffed mushrooms can be found throughout North America. This recipe incorporates the richness of a cream-style Béchamel Sauce withMore >>
  • Oven-Baked or Grilled Oysters with Bacon and Cayenne Butter

    Oven-Baked or Grilled Oysters with Bacon and Cayenne Butter

    Tuesday, June 29 2010 4:34 PM EDT2010-06-29 20:34:34 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Grilled oysters have been the rage since the Native Americans first introduced them to the early colonists. President Abraham Lincoln made oysters evenMore >>
  • Brown Oyster Stew in Pastry Shells

    Brown Oyster Stew in Pastry Shells

    Thursday, December 3 2009 4:39 PM EST2009-12-03 21:39:01 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters and oyster patties, called for cream thickened with flour rather thanMore >>
  • Hot and Spicy Crab Claws

    Hot and Spicy Crab Claws

    Thursday, August 20 2009 4:50 PM EDT2009-08-20 20:50:27 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: Though the crab claws in the following recipe are served chilled, I also like to prepare them warm. As an alternative, return the chilled crab clawsMore >>
  • Oysters Marie Laveau in Patty Shells

    Oysters Marie Laveau in Patty Shells

    Thursday, February 26 2009 4:22 PM EST2009-02-26 21:22:12 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the eveningMore >>
  • Crab Cakes Rex

    Crab Cakes Rex

    Tuesday, February 17 2009 5:25 PM EST2009-02-17 22:25:34 GMT
    Prep Time: 30 Minutes Yields: 8 Servings Comment: The crab cakes of Bayou Country are usually dense in texture due to the abundance of bread crumbs in the recipe. For a more appetizing texture, thisMore >>
  • Chef John Folse's Oyster Pie

    Chef John Folse's Oyster Pie

    Tuesday, December 30 2008 6:19 PM EST2008-12-30 23:19:09 GMT
    Prep Time: 1½ Hours Yields: 1 Pie Comment: This wonderful oyster dish is the perfect choice for a Christmas or New Year's table in Louisiana. Oysters are at their absolute best this time of year. ThisMore >>
  • Oven-Baked Garlic Crabs

    Oven-Baked Garlic Crabs

    Thursday, July 3 2008 6:25 PM EDT2008-07-03 22:25:56 GMT
    Prep Time: 1 Hour Yields: 4-6 Servings Comment: This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlicMore >>
  • Pan-Fried Soft-Shell Crabs

    Pan-Fried Soft-Shell Crabs

    Thursday, June 19 2008 5:07 PM EDT2008-06-19 21:07:28 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: When pan-frying crab, I always look first for the females of the species. They not only have that wonderful flavor, but also are usually full of theMore >>
  • Deep-Fried Soft-Shell Crabs

    Deep-Fried Soft-Shell Crabs

    Thursday, June 19 2008 5:01 PM EDT2008-06-19 21:01:15 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: As crabs grow, they must molt and lose their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is softMore >>
  • Ultimate Crab Cakes

    Ultimate Crab Cakes

    Thursday, June 19 2008 10:32 AM EDT2008-06-19 14:32:32 GMT
    Prep Time: 30 Minutes Yields: 8 Servings Comment: The crab cakes of Bayou Country are usually dense in texture due to the abundance of bread crumbs in the recipe. For a more appetizing texture, thisMore >>
  • Chargrilled Oysters

    Chargrilled Oysters

    Tuesday, June 10 2008 5:30 PM EDT2008-06-10 21:30:45 GMT
    Prep Time: 30 Minutes Yields: 2 Dozen Ingredients: 2 dozen oysters on the half shell| 1 pound butter, softened and divided 1/4 cup sliced green onions 1/2 cup minced garlic 1 tsp crushed red pepper 3More >>
  • Cajun Oyster Stew in Patty Shells

    Cajun Oyster Stew in Patty Shells

    Monday, March 17 2008 11:08 AM EDT2008-03-17 15:08:41 GMT
    Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >>
    Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. More >>
  • Chef Folse's Oyster Dunbar

    Chef Folse's Oyster Dunbar

    Thursday, September 20 2007 3:19 PM EDT2007-09-20 19:19:34 GMT
    Prep Time: 1 Hour Yields: 3-6 Servings Comment: This dish was named after the great restaurateur, Corinne Dunbar. She had one of the few potluck restaurants. This simply meant that what was in the potMore >>
  • Chef Folse's Oven-Baked Garlic Crabs

    Chef Folse's Oven-Baked Garlic Crabs

    Thursday, June 21 2007 6:27 PM EDT2007-06-21 22:27:55 GMT
    Prep Time: 1 Hour Yields: 4-6 Servings Comment: This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in butter sauce and baked with crabs, it becomes quite sweet. The garlicMore >>
  • Chef John Folse's Cajun Oyster Stew in Patty Shells

    Chef John Folse's Cajun Oyster Stew in Patty Shells

    Thursday, December 7 2006 5:25 PM EST2006-12-07 22:25:01 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. Cream or milk used in many oysterMore >>
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