By Tom Fitzmorris
Originally published September 3, 2007
Mr. B's Resumes Its Annual Crabmeat Festival
A few years ago, Mr. B's developed an outstanding all-crabmeat menu to attract customers during Labor Day week--always one of the softest times of the year for restaurant volume. It fixed that problem well enough, and the crab came back every September since. Storm damage kept the restaurant closed for the last two of those, but they're wasting no time restoring all their former attractions--like this one.
Chef Michelle McRaney makes a statement about her use of crabmeat: it's all fresh, unpasteurized crabmeat from locally-caught blue crabs. An astonishing number of restaurants--including some very expensive ones making lavish claims about the quality of their food--use imported and pasteurized crabmeat. There is no comparison in terms of flavor: that stuff has little, the local crabmeat all the flavor in the world.
Here's the menu:
Crabmeat Fondue for Two $13
White cheddar and cream cheese blended with jumbo lump crabmeat and topped with French bread croutons
Crab and Corn Bisque $8
Country-style bisque with sweet yellow corn and blue crabmeat
Smoked Buster Crab $7.50
Atop grilled sweet onions with Creole meuniere sauce
Jumbo Lump Crabcake $11
Louisiana jumbo lump crabcake gently sautéed and served with classic ravigote sauce
Crab-Stuffed Shrimp $11
Jumbo lump crabmeat stuffed Gulf shrimp finished with roasted red pepper butter sauce
Soft Shell Crab $26
Louisiana soft shell crab fried to a golden brown served atop corn maque choux, then topped with jumbo lump crabmeat
Crabmeat Ravioli $22
A free form ravioli filed with Louisiana jumbo lump crabmeat, Vidalia onions and crisp asparagus; served with a sweet butter sauce
Crabmeat Au Gratin $24
Baked in a rich béchamel sauce, garnished with panko crusted Louisiana blue crab claws
Grilled Redfish With Crabmeat $32
Wood-grilled fillet of redfish topped with jumbo lump crabmeat tossed in a lemon-caper butter sauce
Veal Chop with Crabmeat $32
A 12-ounce wood grilled veal chop topped with jumbo lump Louisiana crabmeat and smoked tomato butter sauce
This menu begins September 4 and runs at dinner only through September 17. Mr. B's is open for lunch and dinner Monday-Saturday (they're clsoed Sundays for now, but will restore it at some point).
Mr. B’s. 201 Royal. 523-2078.
© 2007 Tom Fitzmorris. All rights reserved. email@example.com