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Post from Rosemary and The Goat
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Great use of leftover crab meat.

My son and his family were here recently and he made a wonderful Grilled Redfish on Half shell with Crab Macque Choux (corn) and a Carrot Habanero Burre Blanc Sauce. It was delicious and even though I could not begin to top his dish (see below) I did have 1/2 pound of crabmeat leftover from his Macque Choux .

So, one night we had some friends over and I decided to make a tuna tartare appetizer (recipe coming soon) we had tried at the Harvest Grill in Meridian, Mississippi when on our way [...]


Post from Rosemary and The Goat
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