The Yellow Bowl Restaurant, an iconic Cajun café, closed for business several years ago, but its many outstanding Cajun dishes live on. And with one bite of this Fried Softshell Crab topped with Crawfish Étouffée, those memories return.
A Yellow Bowl Cajun recipe classic: Crawfish Margarite. A perfectly fried softshell crab topped with crawfish étouffée. (All photos credit: George Graham)
I like to say these places are “off-the-eatin’-path,” and for good reason. Most of them never show up in the tourist guides or hardly ever make the pages of the food magazines. These are the places located far from the interstate highways, and most don’t even have the budget to buy a billboard. But these little lunchrooms are the backbone of Cajun recipes and Creole culinary expression, and ground zero for understanding the culture.
Now don’t get me wrong. I love five-star restaurants just as much as you do, but for me it’s the down-home Cajun recipes I eat in the hole-in-the-wall, mom-and-pop-owned spots that speak loudest about the culture of my Acadiana.
Smack dab in the middle of nowhere–one of the classic Cajun cafes. It will be missed.
For years, at the Yellow Bowl Restaurant near Jeanerette, Louisiana, chef Kenneth “Tippy” Davis served up down-home Cajun cooking to hungry St. Mary Parish locals. On one memorable visit there, I discovered Chef Tippy’s incredible Cajun recipe for Crawfish Margarite, an expertly fried softshell crab topped with crawfish étouffée. Crispy crab gives way to creamy, smothered crawfish in a spicy hurricane of flavor. This dish is a rare combination that is worth making when softshell crabs are in season, usually in the spring and summer.
While the chef didn’t share the details of his Cajun recipe, I took a shot at recreating his Fried Softshell Crab topped with Crawfish Étouffée in my kitchen with delicious results.
This tribute story is a reminder to support our many food-related businesses throughout Acadiana. I urge you to spend your food dollars locally and generously to keep our food culture alive for generations to come. It’s important. Thanks, George.
- 1 pound (4 sticks) unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- ½ cup finely diced celery
- 1 tablespoon minced garlic
- ½ teaspoon cayenne pepper
- 2 pounds Louisiana crawfish tail meat
- 2 tablespoons all-purpose flour
- 2 cups crawfish stock or seafood stock
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- 4 large softshell Louisiana blue crabs, cleaned
- 1 gallon canola oil
- 2 cups all-purpose flour
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 cup half and half
- 1 cup buttermilk
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper
- 4 slices toasted white bread
- 2 cups cooked Louisiana long-grain white rice, such as Supreme
- 4 lemon wedges
- In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté for 5 minutes just until tender, add the garlic and season the mixture with cayenne. Add the crawfish tail meat stirring to combine. Reduce the heat to simmer and cook for another 5 minutes.
- Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock just until the sauce thickens enough to coat the back of a spoon.
- Season to taste with salt, pepper, and hot sauce. Turn off the heat and keep warm until serving.
- Rinse the crabs and pat dry with paper towels to remove any moisture. Place them on a platter lined with paper towels.
- In a deep pot over medium-high heat, add the oil. Bring to a temperature of 375ªF.
- In a shallow container, add the flour and seasoning and blend together.
- In a shallow container, add the half and half along with the buttermilk and hot sauce. Stir to blend.
- Remove the crabs and sprinkle lightly with salt and pepper. Place the crabs in the liquid and then dredge in the seasoned flour. Roll them to coat on both sides.
- Shake off any excess flour from each crab and place in the hot grease being careful not to crowd the pot. Fry the crabs until golden brown on both sides, about 8 minutes. Remove to a paper towel-lined platter and keep warm. Repeat until all the crabs are cooked.
- For serving, cut the toast in half and place on a platter. Cut each softshell crab in half and place on each toast half. Add a mound of cooked rice in the space between the crab and ladle over a generous amount of crawfish étouffée. Garnish with a lemon wedge.
Make this Cajun recipe for Fried Softshell Crab topped with Crawfish Étouffée, and I guarantee your plate will look just like this.
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Thanks, George.
Would love to be able to take a trip through the “Holy Land” as my grandmother used to call the Bayou Teche region. Here’s another one to add to this outstanding list of restaurants: the Tiger Inn, 704 N Main St., Loreauville. Their hot dogs are legendary.
Lisette- Thanks for the heads up on Tiger Inn; I’ve not heard of it. Will check it out when in the area. All the best.
Yes, Tiger Inn!
Who was the chef in the 80’s?
Hey Zell- Don’t know the answer to this but perhaps another reader might. All the best.
Tony Roberts (not absolutely positive about the last name) was the chef in the 60’s and 70’s when I grew up down there.
Yes, it was Tony Roberts. I was born and raised in Jeanerette, LA.
Oh my, dinner is chosen! Thank you for the recipe, miss all my friends down in LA!
Cheers!
Love Cajun food…lived in South Louisiana for years and when we visit Louisiana we eat seafood the whole time we are there!!!!
I am from Baton Rouge and I would love to visit this restaurant when everything gets a little better. Can’t wait.
I was not born in south Louisiana, but I was raised here and consider myself a true Cajun (at heart). I love the unique culture and food, and I love to cook and try new recipes. I’m really looking forward to trying this one as soon as I can get a hold of some softshell crabs!
Hey Ann – This time of year softshell crabs are easy to find, and this recipe is sure to be a hit on your dinner table. Be sure to buy more crabs since they freeze well. All the best.
Is there anywhere that ships them?
Anne- Softshells are seasonal, and I do not often see them being sold via online order. However, one source that shows up is Louisiana Crawfish Company. While I cannot vouch for the quality, it might be worth a try. All the best.
I just purchased from Cajun Grocer and had them shipped to Texas.
The owners are great people! The food is always great and it is definitely traditional.
Market Eatz on E Broussard Rd has some pretty awesome burgers you need to try them out.
I grew up in south Louisiana, Morgan City, we went to the Yellow Bowl many times an d I have very fond memories of their delicious food
In Wyoming, I’m not going to get fresh soft shells or crayfish tails…can you identify sources for good quality mail order or is that kind of hopeless?
Hey Timothy- Mail-order softshells might be hard to locate, but if you want quality Louisiana crawfish tails frozen in 1-pound vacuum-packed bags, then you’re in luck. Do a Google search and you should find plenty of good options, and for sure, Cajungrocer.com has them. But here is the key: Make sure they are Louisiana crawfish tails and not imported from China. Sometimes they will even have Cajun sounding brand names (Bernard’s, Boudreaux’s) so be aware of these inferior products. All the best.
I just looked up The Yellow Bowl Restaurant, and it states they are closed permanently.
Kathy- Yes, they closed for business on May 26, and my story is a tribute to this legendary restaurant. If we don’t dine in these treasured eateries, we are sure to lose an important part of our Cajun and Creole culture. Thanks for the comment.
My heart is broken. Best etouffee in the entire world.