I wrapped up the fall edition of the magazine earlier this week and am looking forward to a brief respite before plunging headlong into the annual Holiday Food Guide, one of my absolute favorites. I'd love to hear from you if you have some family favorites you always make and serve over the holiday season, particularly if you're willing to share a recipe with me! Drop me a note any time.

For this week's recipes, I'm keeping it really simple. The Devil Crab recipe is an old favorite, and one you don't often see on seafood restaurant menus any more. I'm not sure why, they're absolutely delicious. The shrimp corn dogs are fun and easy to make; kids of any age will love them. And the Three Bean Salad couldn't be much easier, plus it gets better with time. Keep a bowl in your refrigerator for a cool, refreshing dish on a hot day.

Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

In the Mail:

Devil Crab

My mother absolutely loved devil crabs; this recipe would keep her happy for days. It's easy enough to make, but does require some advance planning.

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Shrimp Corn Dogs

This quick, easy recipe will be a hit for kids of all ages. Start with the biggest shrimp you can find, and fry in small batches to keep the oil hot. You'll need to cook a lot more than you think you will; they'll go fast.

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Three-Bean Salad

From Screen Doors and Sweet Tea by Martha Hall-Foose, this easy bean salad gets better with age. I like to keep a bowl in the fridge to snack on; it's great paired with anything off the grill; and it's perfect for topping a crisp green salad on a hot day.

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