Crab Beignets Pontchartrain

Beignets or fritters are extremely common in southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat.

  Chargrilled Oysters

Big Easy Buffalo-Style Shrimp

Oyster and Artichoke Bisque

Crab Louis Salad

Crab Rémoulade with Fried Green Tomatoes

Heirloom Tomato Salad With Honey-Whipped Goat Cheese

Continued Coverage

  The Ultimate Sweet and Smoky Barbeque Sliders

Wild Mushroom and Crab Bisque

Summer Melon and Berry Salad with Watermelon Vinaigrette

Cocktail Meatballs

Pan-sauteed Frog Legs in Shrimp Chive Cream

Oyster and Artichoke Patties

Clare’s Baked Chicken Liver Paté by Chef Folse

Prep Time: 2 Hours Yields: 25-30 Appetizer Portions Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings.