Baton Rouge hasn’t had the easiest 2016. The Alton Sterling shooting, followed by the shooting of three law enforcement officers, followed by an epic flood. The somber mood has made us cleave to what really matters – friends and family. Weekends have many of us huddled up watching football (another letdown lately if you’re an LSU fan) stuffing our faces with gameday eats. That part isn’t so bad.
There are two kinds of New Year’s Eve participants: those who go out, and those who stay home.
I’m generally planted in the latter camp….have been for years….and if you’re like me, there’s a good chance you’re casting about for something special to serve for dinner, something that screams romance, friendship, family or just final decadence before resolutions come home to roost.
I’m here to recommend one of my all time favorite soups, Emeril’s corn and crab bisque. Done right, with its perfect balance of dairy and stock, its tender corn and succulent jumbo lump crabmeat, this soup delivers elegance in a way that others don’t. I’ve served it as a main course and as a starter, and each time I’ve placed it on the table, it’s earned rave reviews.
The blue crab harvest is fully underway here in South Louisiana, and many friends I talked to over the weekend were planning Labor Day crab boils. Yum! As much as I love crawfish, shrimp and oysters, crab — I have to admit — is my all time favorite local seafood. It would be on my desert island list, and my death row last supper.
After our daughter’s cross country meet Saturday morning, we picked up a couple dozen boiled crabs over from Tony’s Seafood for our family of five, and they couldn’t have been tastier. Traditionalists say if you harvest crabs after a full moon, they’re at their fullest, so I guess we were still benefiting from the full moon a week earlier.