Preheat oven to 300º Chop parsley & green onions, lightly sauté in butter. Slightly beat eggs. Add sour cream, buttermilk, Worcestershire, salt & pepper. Mix well. Place crabmeat, shrimp, half of the ...

The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Forget the stodgy staple of dreary picnics – it’s only a lack of ...

When I was growing up in New Orleans, seafood was a part of our meals three or four times a week throughout the year, not just during Lent. What's different now is that the boiling pots make their ...

One of the beauties of quiche, at least in Betty Coleman’s opinion, is its versatility. Sometimes, she likes to make hers with seafood. Other times, she loads up on meat, or vegetables, or both.