Get this recipe from Martin’s book, ‘Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou,’ available everywhere now. During the summer down in the Louisiana bayou, “It’s the norm to have ...

Preheat oven to 400°F. In a large sauté pan, melt butter over medium-high heat. Pour in olive oil to prevent butter from burning. Add sliced garlic, onion, celery, bell pepper, green onions, parsley ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. 1. In a pan, heat to medium, the clarified ...

Coterie member Heidi Larsen pairs her miniature crab cake poppers with a spicy aioli so delicious it puts tartar sauce to shame. Suffice it to say, we’ll be reaching for this recipe whenever hors ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

TAMPA, Fla. — Chef Melly Gardner is the third generation in her Three Generations Food Truck business. Her truck is named in honor of her grandmother who helped her kick off her chef career and a ...

'Tis the season to get crabby - since soft-shell crab is in season in the Lowcountry. At Emeline, guests can go Crabbing with Tia on Charleston’s waterways to catch soft-shell crabs. Tia, a Lowcountry ...

Christmas get-togethers feel more fun when quick, easy appetizers help everyone settle in and start talking. This collection ...

Crab Stuffed Mushrooms are the perfect easy appetizer to serve at your next party. They are simple to make, but impressive ...