Dear SOS: I am in search of my grandmother’s favorite dish. She lived in Santa Monica and dined at The Lobster in the early ‘60s. They served a crab au gratin, which she has described to me as ...

A Louisiana classic, our blue crab au gratin is a Louisiana classic baked with Gruyère and béchamel. It’s decadent with just the right amount of fanfare, and the cherry on top is butter-fried saltines ...

The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...

This cheesy, indulgent crab dip looks and tastes impressive, but it's actually a breeze to whip up. It's the perfect fuss-free appetizer for the holidays! Technique tip: If the cheese and breadcrumbs ...

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Heat olive oil in a sauté pan over medium heat. Add onions and sweat until translucent, 5-8 minutes. Stir in garlic and cook for ...

A recipe for crab-crusted Pacific halibut with bourbon brown butter served with gingered cranberry blue lake beans and sweet potato gratin. This dinner combines Cajun techniques with available Pacific ...

1/2 Cup small diced celery 1/2 Cup small diced round onion 1/2 Cup sliced leeks 2 T Butter 2 T Salad Oil 2 T flour 1/2 C white wine 1 Cup Heavy Cream 1/4 tsp nutmeg 1 t salt 1/2 t white pepper 2 Cups ...

Crab meat is an ingredient in favorite dishes from popular restaurants that are no longer on the Coast, such as the Friendship House and Hugo’s in Biloxi, and the La Font Inn in Pascagoula.