Cocktail forks and crab crackers are at the ready. The space in the center of your table is cleared, and everyone in the restaurant looks your way. Something big is about to happen. And then it ...

In large saute pan on medium heat, heat olive oil and butter. Add prawns and braise on each side for 1 minute, then set aside. Add clams, mussels, onions, diced tomatoes, garlic, and leeks to hot pan.

Blue crab is just one of the "fruits of the sea" included in this luscious crepe. (The NOLA.com/Times-Picayune archive) My personal favorite crepe at Commander's ...