My brother-in-law, Tommy Ratchford of Pensacola, isn’t much of a cook, but he knows a thing or two about seafood. Hearken to his “Southfacin’ Cook” recipe for perfect boiled shrimp.
Patsy R. Brumfield
The Southfacin’ Cook
His “West Indies Salad” is a delicious, light, crisp, tart combo of vinegar-sweetened onions, brine and juicy lump crab meat. Can’t get much tastier than that!
It’s gorgeous on toasted French bread slices and even prettier in a stemmed cocktail glass as a true salad or a buffet specialty.
Easy, delicious. A great change of pace with summertime fare, too. Enjoy any time of the year, so long as the crab meat is fresh.
New in NOLA 