As the bard once noted in song, “Turn out the lights, the party’s over.” That’s right, the long Mardi Gras season is now officially at an end and the solemn Lenten period is underway. I, for one, am ...

1. In a small mixing bowl add mayo, dijon mustard, lemon juice, red pepper, parsley, and scallions. 2. Add the saltines and seafood seasoning. 3. Mix all ingredients until they are incorporated well.

BATON ROUGE, La. (WAFB) - This dish was inspired by Chef Nathaniel Burton’s famous Stuffed Flounder. Master Chef Nathaniel Burton, the co-author of Creole Feast, was born in McComb, Miss. in 1914.

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof. In this series, we feature dishes and ...

GETTYSBURG, Pa. — Valentine's Day is right around the corner, and what better way to celebrate than with a romantic 'kiss'mopolitan? The raspberry twist on a classic cosmopolitan pairs well with ...

Ingredients 8 Flounder filets 1 1/2 lbs Shrimp, peeled and deveined 1 lb white crabmeat , fresh or canned 1/2 cup celery chopped 1 cup onions chopped 4 cloves garlic minced 1/2 cup cooking oil 1/4 cup ...

Preheat the oven to 350 degrees F. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of ...