![]() ![]() Combine panko breadcrumbs, remaining 1 cup cheddar cheese, remaining 1 cup Parmesan. Taste and add salt and white pepper as needed. Add Louisiana Blue Crab meat and green onions. Combine onion mixture with cream mixture. Martin saves the crab-boiling water for other recipes that call for richly flavored stock, like soup or gumbo. Season with salt and white pepper to taste. ![]() “I like to keep things simple.” She’s a practical-minded cook, too. “In Chauvin, you’d probably get more spices,” she says. That eventually led Martin to create the Mosquito Supper Club, a Thursday-night pop-up from September to May at which she serves family-style dishes of bayou staples like gumbo, oyster soup, and, naturally, garlic crabs. She asked for recipes from her mother and her five aunts, who were happy to share their secrets. After a stint in California, she moved to New Orleans, where she helped launch Satsuma Café and began revisiting her family’s country cooking. “Stewed, stuffed, fried, deviled-you name it.” Like cooks across the South, Martin also tosses boiled crabs into pools of fragrant garlic butter. “We do everything that can be done with crab, because it’s everywhere and it’s basically free,” Martin says. Crab is the most abundant resource of all. “My grandma used to boil spaghetti in oyster water,” says Melissa Martin, a shrimper’s daughter from the tiny bayou town. You don’t waste any of the Gulf’s bounty, either. You don’t buy seafood at the supermarket in Chauvin, Louisiana, where the Gulf of Mexico imbues everyday life. ![]()
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