About Melvin Rodrigue

Melvin Rodrigue

Melvin Rodrigue is the president and CEO of the legendary Galatoire’s in New Orleans, which won the James Beard Foundation’s Outstanding Restaurant award in 2005. He was also recognized as the Louisiana Restaurant Association’s Restaurateur of the Year in 2015. Rodrigue is the author of Galatoire’s Cookbook. @galatoires_no

A Creole crab-shrimp salad--crab, shrimp. tomato, lettuce, boiled egg, anchovies--on a white plate

Creole Crab-Shrimp Salad

Crab and shrimp are served along with tomatoes, lettuce and eggs for this composed salad recipe. A Creole mustard dressing is served on the side.

  • Quick Glance
  • 25 M
  • 40 M
  • 0
An oval dish of crabmeat Yvonne--crabmeat, mushrooms, and artichoke hearts tossed in lemon butter

Crabmeat Yvonne

Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 0