Dear SOS: Over the years, on a number of trips to New Orleans, I always return to Galatoire’s for the Crabmeat Yvonne. This has been on the menu for decades and is beyond delicious. Can you obtain this recipe?
Dear David: According to the chef, Justin Frey, this is a very popular dish. It’s named after Yvonne Galatoire Wynne. For a quicker recipe, you might want to use good quality canned artichoke bottoms. And be sure to use lump crabmeat.