POSTED Fri. Jun 26, 2015


We're Getting Crabby
Adam Karlin
Written by ADAM KARLIN

So if you’re not heading to Mississippi this weekend to party with WWOZ – understandable, the North Mississippi Hill Country Picnic is about a five and a half hour drive from New Orleans – don’t fret. You’re not lacking for festivals in South Louisiana (because, hey. It’s South Louisiana).

There’s actually two regional festivals going on, and they’re both about crabs: Crabfest Lacombe is popping off on the North Shore Fri-Sun, while the St Tammany Crab Festival takes over Slidell Sat & Sun.

Before I go on…no, I don’t know why two communities just outside of New Orleans are having simultaneous crab festivals on the same weekend of the summer. I do know I like crabs and music, and thus, picking where to go will pretty much come down to which concert lineup I like better.

If you’re into crustacean dining and don’t want to leave the city just yet, here’s three favorite crab dishes around New Orleans.

This classic Riverbend restaurant is particularly well known for its excellent treatment of seafood, and of all the seafood they cook, crab is king. The menu is seasonal and changes based off of what is fresh and available (always a good sign), but in the past I’ve had both crab cakes and broiled fish stuffed with lump crabmeat at this romantic nook, and both times I’ve died and gone to seafood heaven.

Cake Cafe
Tucked away on a pretty corner of the Marigny, Cake Cafe is, as the name suggests, a bakery first. But it’s also an excellent breakfast and lunch nook, and one of their best breakfasts is a crab, brie and spinach omelet that is as excellent a way to start your day as anything in New Orleans. Also, the cakes are the bomb, so there’s that.

This is a total cheat of an entry. Everyone knows Parasol’s does an iconic roast beef po’boy, but here’s a secret: there softshell crab po’boy is seriously amazing, and if softshells are in season, you should totally opt for that over roast beef. The tease? Softshell season is over. So take this tip as a lesson for next year, and have a Guinness in the meantime.

I love many things about Jacques Leonardi, the man and myth behind Jacques-Imo’s, but two qualities in particular stand out: one, he likes to cook in his boxer shorts, which deserves a fist bump any day of the year, and two, the man will add crab meat to anything and it always works. Chili hollandaise sauce? Bam! Crab meat. Grilled grouper? Stuff it with crab meat! Have shrimp? Take those crustaceans and add more crustacean. There’s a method to this madness, and it always results in deliciousness.

Cajun Seafood
Hey, maybe you just want boiled crabs, right? Totally understandable. Crabs are God’s gift to the palette, and they’re best when cooked simply. If you hew to this universal truth, head to any one of Cajun Seafood’s four locations; in my experience, these guys are picky about their crabs, and they rarely serve undersized ones. Plus, Cajun Seafood does a mean shrimp po’boy with a three foot large option, which ought to feed a small family for a week.

Image courtesy of Wikipedia.

POSTED Jul 18, 2019

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    The Arts Council of New Orleans

    The Arts Council of New Orleans is a private, non-profit organization designated as the City’s official arts agency. The Arts Council serves as one of eight regional distributing agencies for state arts funds and administers available municipal arts grants and the Percent For Art program for the City of New Orleans. The Arts Council works in partnership with the City of New Orleans, community groups, local, state, and national governmental agencies, and other nonprofit arts organizations to meet the arts and cultural needs of the New Orleans community through a diversity of initiatives and services.


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    Southern Food

    The Southern Food and Beverage Museum is a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South. While based in New Orleans, the Museum examines and celebrates all the cultures that have come together through the centuries to create the South’s unique culinary heritage. The Museum is also home to the collections of the Museum of the American Cocktail, the Galerie d’Absinthe, and a demonstration kitchen.

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