During the summer down in the Louisiana bayou, “It’s the norm to have cold crabs in the fridge,” according to New Orleans chef Melissa Martin.
There’s a whole section dedicated to crabs in Martin’s book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou. The book is named for her restaurant, which she launched as a pop-up in 2014 after a round-about path to cooking professionally. Before Hurricane Katrina, Martin was an adult literacy teacher who lost her job after the storm and resettled in the Napa Valley, where she worked in vineyards and restaurants, honing the skills she’d bring back to New Orleans three years later.
This recipe for citrusy cracked crustaceans browned in garlic butter starts with pre-cooked crabs you can buy at your local seafood place and comes together in less than 15 minutes.
“It’s a great meal to…