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Makes about 6 servings Cobbler batter:
1 ½ cups all-purpose flour
¼ teaspoon salt
5 tablespoons frozen butter
4 tablespoons frozen shortening
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Cobbler batter:
1 ½ cups all-purpose flour
¼ teaspoon salt
5 tablespoons frozen butter
4 tablespoons frozen shortening
4 to 5 tablespoons ice water
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Bechamel sauce:
1/4 cup butter
1/2 cup chopped onions
1/4 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
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Makes 6 servings.
6 jumbo soft-shell crabs
1 cup chopped green onions
1 garlic clove, minced
1 pound lump crabmeat, picked over for shells and cartilage
1 pound small shrimp, peeled and finely ch..
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Summer is for seafood as far as I'm concerned. And what makes it better is catching it yourself. I've made several trips to Marsh Island, where Vermilion Bay meets the Gulf of Mexico, in the past few ..
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Life is good! It may be hot as Hades in the Deep South this time of year, but hey, it doesn’t stop us from enjoying seafood from our bountiful waterways. From the Gulf of Mexico and the adjoining ba..
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Both shrimp and crabmeat are quite versatile. Shrimp can be boiled, broiled and fried. Toss them with your favorite pasta with a creamy sauce! Wrap them in bacon and thread them on skewers to slap on ..
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Bring on summer! I'm ready for a sno-ball, cold beer (make mine Abita Amber), a dip in the pool, a boat ride on the bayou, and crabs prepared every which way.
About this time of year as soon as sc..
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Make a pitcher of lemonade with REAL lemons or maybe ice tea tweaked with fresh mint leaves, and keep your cooking to a minimum. Here’s a menu that is fairly simple to put together. The seafood sala..
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Memorial Day marked the unofficial beginning of summer and I’m looking forward to some lazy, hazy days filled with relaxation---swimming, fishing, grilling and lots of reading.
Without a doubt fo..
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