As the bard once noted in song, “Turn out the lights, the party’s over.” That’s right, the long Mardi Gras season is now officially at an end and the solemn Lenten period is underway. I, for one, am ...

BATON ROUGE, La. (WAFB) - This dish was inspired by Chef Nathaniel Burton’s famous Stuffed Flounder. Master Chef Nathaniel Burton, the co-author of Creole Feast, was born in McComb, Miss. in 1914.

Clean flounder. Slit the skin on the dark side lengthwise down the center of the fish. On each side of the slit, make pockets by running a knife between meat and bone. This is where you put the ...

Recipes for Flounder Stuffed with Crabmeat and BBQ Shrimp, served with a Mint Julep. Chef Leah Chase wanted to elevate her restaurant and provide fine dining for her community. A lifetime learner, she ...

1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels. 2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, creole seasoning, crab boil ...

PORTSMOUTH, Va. (WAVY) – It was a seafood feast in the kitchen today with Lloyd Moonga and Eric Powell from the Renaissance Hotel. Lloyd made Crab Stuffed Flounder with a Scallop starter.