ROUSES_JanFeb2019_Magazine

SOUP’S ON!

A quick online search reveals that local affection for the soup — both in Coving- ton and Baton Rouge — really does run deep, with plenty of at-home cooks attempting to create copycat recipes to get their fix outside of the restaurant. Still, there’s no substitute for the real thing.“The dish is definitely memorable and comfort- ing to people, plus it’s delicious because of our care and attention to detail,” Motto explains. “It’s often imitated around town, but no one can quite get it the same.” And as for the whole don’t-mix-cheese- and-seafood rule? Chef Motto believes that rules were made to be broken. “Why limit yourself to any rules with food? Food is a balance of flavor — not rules on tech- niques or prep.” Chef Tim Kringlie agrees. “No cheese with your seafood? I’ve never heard that before. Plus, this is Louisiana — we’ll throw anything on a plate here!” Felix’s Fish Camp Crab Soup by Marcy Nathan THE CRAB SOUP AT FELIX’S FISH CAMP IN SPANISH FORT, ALABAMA HAS BEEN NAMED ONE OF THE 100 DISHES TO EAT IN ALABAMA BEFORE YOU DIE by the state’s tourism depart- ment. And with good reason — this rich, creamy soup is studded with large pieces of fresh Gulf lump crabmeat. If you’ve driven the seven-mile causeway crossing the upper end of Mobile Bay, but never stopped, you’re really missing out.This fun, funky restaurant (there’s also a tackle shop and bar with live music) draws a crowd at both lunch and dinner. Order anything seafood — and soup. Get it by the cup or bowl, or order a One, One and One, which is demitasse servings of the crab soup, gumbo and Dr. Skipper’s turtle soup, and taste them all.

photo by COLLIN RICHIE

everyday JANUARY/FEBRUARY 2019

52