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Here comes summer and all the summer fruits and vegetables that come with it. Probably my favorite time of the year for meal planning. There's a pickled cucumber and onion salad in the refrigerator for noshing on all week, and it's the rare night that I don't put a platter of sliced tomatoes and cucumbers on the table. We've been putting sweet, juicy corn on the grill for a few weeks now, and have already had some really good watermelon. I'm waiting for the cantaloupes to come in; I love to eat it chilled with salt and pepper just like my dad did. Yum!

For the recipes this week, first up, a chile garlic crab dish that you can make as spicy as you want. Extra spicy for me! I'll opt for picking up some cooked crabs rather than starting with live ones.  

Next, an old fashioned eggplant and seafood casserole from the classic cookbook Cajun Cuisine. And finally, a delightfully messy sloppy Joe recipe; I absolutely loved these when I was a kid. This is an old recipe from the long-ago magazine Gourmet; I'll have to try it and see if it brings back childhood.

Enjoy these recipes, 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. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Chilled Tomato Platter • Chicken and Corn Maque Choux • BBQ Shrimp with Crab Stuffing

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Garlic Chile Crabs

This recipe is considerably more accessible if you have access to cooked crabs. It's as delicious as it is messy, so be sure to set out a stack of clean kitchen towels for mopping fingers. The sauce slightly wilts the greens; be sure to enjoy them with the crabs.

Eggplant and Seafood Casserole

This old fashioned summer casserole is a Cajun country classic, and couldn't be simpler to put together. Start this out on top of the stove in a 12-inch cast-iron skillet instead of transferring to a casserole dish for a one-pan dinner.

Sloppy Joe

This recipe calls for canned whole tomatoes that you then purée. If you have access to top quality tomato passata (I like Mutti brand) use a scant two cups of that instead. Otherwise, stick with puréeing whole canned tomatoes; the best tomatoes of the crop are canned whole and will result in a better dish.