Though it is available at any time, Crabmeat Sardou (a very exciting variation on Eggs Sardou) is immensely popular with Galatoire's Sunday brunch crowd.

Blue crab is central to Galatoire's culinary identity. Just don't expect to find any at the restaurant right now. It has been out of crab for over a month.

Galatoire's is the rare jackets-required restaurant where self-expression is celebrated in the dining room but forbidden in the kitchen.

Galatoire's chef Michael Sichel takes us behind the scenes to show us how to make this signature dish: Crab Yvonne over sautéed drum.Click the video for a step-by-step look from inside the ...

Galatoire's utilizes up to 750 pounds of jumbo lump crabmeat each week - much of which is used for preparation of this favorite dish. In its composition, briny fresh lumps of sweet, succulent blue ...