Shrimp remoulade.

Subscribe To The
Five-Star Edition, Get
A Recipe Every Day!!

This recipe originally appeared in the New Orleans Menu Daily, which brings out a tested, tasteful recipe every weekday. These are dishes I actually think are good. All Checked, tested, re-tested if necessary, and written to Menu standards. Plus local restaurant news, top-ten lists, restaurant reviews, and my Dining Diary.

Everything is original and current, not merely copied from somewhere else. And illustrated with lots of photos of New Orleans restaurants, chefs, and their food.

The price of a subscription is whatever number of dollars seems right to you. For that amount, you get full access to the daily newsletter online, an e-mail bulletin version every day, and archives of everything published since Hurricane Katrina.

If you're still not convinced, do two things: 1. Know that I'll refund all your money if you're not happy. 2. Take a look at this sample edition. Then. . .

PayPal Subscribe


My Best Recipes

Tom Fitzmorris's New Orleans Food

Now in its eighth printing, here are the best dishes we're eating today in New Orleans, with clear, well-tested recipes you and your friends will love.

A Great Gift!
I would be pleased to personalize and autograph a copy of New Orleans Food for you or a friend.

Click here to order.

Crabmeat Remick

This was one of the best dishes at the Pontchartrain Hotel's Caribbean Room, and it still turns up now and then on menus here and there. (Clancy's and the Red Maple, at the moment.) With crabmeat running so nice right now, it's the perfect time to cook it.

Sauce:

1. Slice the bacon into squares and fry till crisp. Drain very well and set aside.

2. Divide crabmeat into six small, shallow au gratin dishes. Sprinkle with lemon juice, and heat in 350-degree oven for five minutes.

3. While waiting for crabmeat to warm, blend all the sauce ingredients.

4. When the crabmeat is hot, top each baking dish with an equal portion of crumbled bacon. Pour the sauce right on top, just enough to cover.

5. Turn the oven on broil and place the au gratin dishes three inches from the heat for about a minute--until the sauce begins to bubble. Serve immediately with a warning that the dish is mouth-searingly hot!

Serves eight appetizers or four entrees.