Archived Article By Tom Fitzmorris Originally published July 3, 2007 Crabmeat Dinner At GW Fins When crabmeat reaches the peak of its season (right about now), GW Fins assembles some kind of special menu celebrating not only the goodness but the availability and price and this classy local product. And here it is again. It's a three-course dinner for $39.50, available every night through the month of July. It starts with a lump crabmeat salad of various lettuces, Creole tomatoes, avocados, and creamy basil dressing. The second course varies; some of the possibilities include claw crabmeat cocktail with chervil vinaigrette, Louisiana stone crab claws with Creole mustard cream, and soft shell crab with brown butter and toasted cashews. The entree is a GW Fins standard (in fact, we had it on our last Eat Club dinner there): jumbo lump crab cakes with Asian slaw and black Chinese sticky rice, served with lemongrass beurre blanc. Sounds good to me, and at this time of year they really welcome locals. GW Fins. 808 Bienville. 581-3467. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com