They`re not brand new, but they`re more plentiful than ever. Soft-shell crayfish from Louisiana are finding their way to more restaurant menus and fish shops. Jim Bannos of the Garland Coffee Shop ...

If you only eat soft-shell crabs once while they’re in season, go to Arnaldo Richards’ Pico’s Mex-Mex. Yes, it’s great and all to be able to enjoy soft-shell crab dishes year-round in Houston, where ...

The Food and Drug Administration, marine scientists, environmental experts and members of the fishing community all agree that the seafood on the market from the Gulf of Mexico is safe to eat. Now, ...

Crawfish, once dismissed as lowly swamp critters, are shedding their shells to finally get the respect they deserve. The crawfish taking culinary circles by storm are of the soft-shell variety — ...

Combine all ingredients except butter in top of double boiler. Heat water in bottom boiler to boiling point. With a whisk, mix the egg mixture over heat until egg is creamy and lemon-colored. Mixture ...

To make sauce, bring fish stock to a boil. Add roux. Cook slowly for 10 minutes, then add fresh herbs, creme fraiche, and lemon juice. Finish cooking slowly for 5 minutes. Saute crawfish in butter, ...

BATON ROUGE, La. (WAFB) - I use whaler-sized soft-shell crabs in this dish. Remember, don’t overcrowd the crabs in the pan while sautéing. Also, preheat your oven to keep the cooked crabs warm until ...

In a medium saucepan over medium heat, saute half of the crawfish tails for 3 minutes, or until the tails and fat begin to brown in the pan. Add the white wine, lemon juice, peppercorns, shallots, and ...

After considerable research and countless calories, I have concluded that it must be against the law in Louisiana to be a bad cook. Either it`s against the law, or some secret society of vicious ...

My main dish was everything you want from a soft taco: crunchy insides because of the fried crawfish and veggies and a chewy ...