Earlier this week I attended a reception for the New Orleans tourism and hospitality industry at the brand new Higgins Hotel, part of the burgeoning National World War II Museum complex in the central business district here in New Orleans. It was great to catch up with old friends I've not seen in 18 months, and meet some new ones as our industry rebounds post-pandemic.

I strongly suggest you put the museum on your itenerary the next time you're in town, and check out the Higgins as a potential place to stay. It's centrally located, and has a rooftop bar with a stunning view of New Orleans --a great place to catch a sunset.

I had summer in mind when I selected this week's recipes: Decadent crab cakes with a mustard creme fraiche from Emeril's Delmonico, my perennial favorite bread salad turned into a light meal with the addition of some grilled Louisiana shrimp, and Frank Brigtsen's take on the ever-popular grilled oyster. 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

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In the Mail:

Emeril's Delmonico Crab Cakes

with Mustard Creme Fraiche

This is an easy recipe that can be prepared and refrigerated up to 4 hours before cooking, making it a good choice for a dinner party. They're pan-fried for about 3 minutes per side and served hot, with the sauce and some pickles and onions for garnish.

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Bread Salad with Grilled Shrimp

This is an easy recipe full of the flavors of summer. My basil plants are flourishing and Creole tomatoes are in season; I think this is going to be supper Saturday night here.

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Brigtsen's Grilled Oysters

Chef Frank Brigtsen of the renowned Brigtsen's Restaurant grilled these up for me in his back yard one afternoon, and we strongly suggest you do the same for yourself one weekend soon!

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