Baton Rouge, Louisiana
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Galatoire's sauteed soft shell crab

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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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