Frank Brigtsen

Louisiana Eats!
6:29 pm
Wed September 7, 2011

Cultivating the Next Generation

Liberty's Kitchen is located at 422 1/2 S. Broad Street in New Orleans.

Crab Yvonne (Serves 6)

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.

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Louisiana Eats!
12:46 pm
Wed June 9, 2010

The Status of Oysters

Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.

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