BATON ROUGE - Galatoire's chef Kelley McCann showed how to make their sauteed soft-shelled crab today on News 2 at 4.
The recipe includes a succotash and tomato beurre blanc, a butter sauce made with white wine.
Sautéed Soft-shell with Succotash and Tomato Beurre Blanc
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BATON ROUGE- New Orleans' culinary flare returned to the Capital City Tuesday.
Galatoire's reopened after closing nearly two years ago.
The restaurant is in a new location: at the corner of Acadian Thruway and Perkins Road.
In March 2011, managers said the restaurant was shutting down temporarily... more »