Soup/Stew

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

This is a traditional favorite down here. We try to use female crabs, but you can use either male or female.