Crab Cakes with Creole Remoulade (Louisiana Style) - Lauren from Scratch
Crab cakes with remoulade sauce, pan-fried until golden and crisp. Made with lump crab meat and served with a zesty Louisiana Creole sauce.| Lauren from Scratch
Corn and Crab Bisque is a creamy Louisiana favorite made with sweet corn and tender... The post Corn and Crab Bisque appeared first on Lauren from Scratch.| Lauren from Scratch
Crab cakes with remoulade sauce, pan-fried until golden and crisp. Made with lump crab meat and served with a zesty Louisiana Creole sauce.| Lauren from Scratch
Crab Stuffed Portobello Mushrooms are filled with lump crab meat, cream cheese, cajun seasoning, and... The post Crab Stuffed Portobello Mushrooms appeared first on Lauren from Scratch.| Lauren from Scratch
Shrimp remoulade is an iconic New Orleans appetizer with poached shrimp tossed in a zesty Creole remoulade sauce. Best made ahead of time and served cold.| Lauren from Scratch
Boudin King Cake is a savory twist on the Mardi Gras dessert stuffed with boudin, cheese, and cajun spice wrapped in flaky crescent rolls.| Lauren from Scratch
Boudin dip is packed with boudin, jalapeños, creamy cheeses, and a cajun spiced punch. It’s an easy appetizer that's ready in 30 minutes!| Lauren from Scratch
Creamy cheesy crawfish filling baked inside bread dough. It's a New Orleans Jazz fest favorite, but now you can make it at home!| Lauren from Scratch
