RECIPES FROM THE VAULT
SOFT SHELL CRAB
The season for soft-shell crabs is short—usually ranging from late spring to early summer—so indulge in Hank’s easy soft-shell crab recipe this summer.
FLOUNDER A LA GHERARDI
Broiled flounder stuffed with jumbo lump sweet corn crab cake-bacon-olives-beurre blanc.
ROASTED GROUPER
Fire roasted grouper with shrimp-leek-sweet corn, carolina gold rice and risotto-beurre blanc.
CHEF’S JUMBO GRILLED SHRIMP
Fresh peeled shrimp served over a bed of andouille creole grain mustard sauce.