Someone once told me the fat in a Louisiana seafood was called "royal", but I cannot find it in the dictionary. Is this true? Maybe it was not shrimp or blue crab, but lobster fat.
I used the word today to describe some very full boiled crabs at Canseco's Gro in Metairie. They really hit the spot. I was surprised because although the moon is waxing, it is not full. I thought crabs got fat like that in the full moon.
I love living in a city where you run over to a corner grocery at lunch for boiled seafood. What a nice surprise. I have been away too long.