Soft-shell crab is back
BATON ROUGE - Dishes featuring soft-shell crab will be the highlight at Galatoire's Bistro this weekend.
Kelley McCann, executive chef at Galatoire's, said it's one of the restaurant's favorite times of the year. The soft-shell crab season usually peaks between March and June.
In the News 2 Kitchen, McCann sauteed a soft-shell crab over squash and zucchini and topped it with a red pepper coulis and Louisiana crawfish tails.
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