Saturday Market, Downtown New Orleans | Corner of Magazine and Girod Street

It's French Quarter Festival weekend! Swing by the market before heading out there and pick up something healthy to offset eating all of those meat pies. Jeff Brown and Don Vandewerken, aka J&D Blueberry Farm, recently made their way back to the market. Welcome back, guys! For now, they have gorgeous lettuce bowls. After too much festival eating, we all could use a salad, so be sure to pick one up. Then, in just a few weeks, J&D's sweet, delicious Poplarville, MS blueberries should be ready to bring to market. Let the countdown begin!

Recipe of the Week
Soft-shell crabs are starting to trickle in and it's full on crawfish season (how many weeks til Crawfish Monica at Jazz Fest?), which means it's the perfect time to make these Crawfish Stuffed Soft-Shell Crabs. Recipe courtesy of a brilliant market shopper.

Recipe of the Week
Crawfish-stuffed soft-shell crab

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Soft-shell crabs are starting to trickle in and it's full on crawfish season (how many weeks til Crawfish Monica at Jazz Fest?), which means it's the perfect time to make these Crawfish Stuffed Soft-Shell Crabs. Recipe courtesy of a brilliant market shopper.

Ingredients
1/2 onion, diced
1/2 bell pepper, diced
1 teaspoon minced fresh garlic
1/2 pound crawfish tail meat, chopped
1/4 pound white crabmeat
2 tablespoons butter
bread crumbs
oil for deep-frying
8 soft-shell crabs, rinsed and cleaned
6 egg whites mixed with 3 cups water (egg wash)
self-rising flour (for coating crabs)
Hollandaise sauce (optional)

Directions
Melt butter in sauté pan and cook onion, bell pepper, and garlic until tender. Add crawfish and crabmeat; simmer for 5 minutes. Remove from heat and add just enough bread crumbs to bind mixture. Refrigerate to cool completely.

Heat oil for deep-frying to 350 degrees. Place seafood stuffing between body and upper shell of crabs. Dip crabs in egg wash, then roll in flour. Deep-fry stuffed crabs in 350-degree oil for 7 to 10 minutes or until golden brown. Serve immediately—plain or drizzled with Hollandaise sauce.

Serves 4

Recipe compliments of market shopper