33UnusualSeafoodDishes
#14: Heirloom Beets & Crabmeat @ La Provence

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Whoever came up with the idea of pairing beets with lump crabmeat was a) someone who could think counter-intuitively, because the last thing you’d think of doing with expensive crabmeat is to stain it with beet juice, and 2) a genius of taste. The two flavors are remarkable together. The most interesting version is put out as an appetizer at La Provence. Like everything else there, the beets come from a local farm, where they grow a few different heirloom varieties of beets. Not all are red. They look as good as they taste.

Heirloom beets with crabmeat.

La Provence. Lacombe: 25020 US 190. 985-626-7662.

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