At Latuli, the food feels so much like Houston itself: tied to Gulf Coast traditions, shaped by many cultures, and full of personality. Executive Chef and Co-Founder Bryan Caswell pulls inspiration from years spent cooking around the world, but the menu never strays far from Texas. Gulf seafood, ranching traditions, Asian flavors, and Italian influences all appear across the menu, creating dishes that feel elevated but approachable.
The restaurant’s design and thoughtful artwork add to that warm feeling and this summer season, one dish in particular captures the restaurant’s layered approach especially well: soft-shelled crab. latuli.com
The Crab
On the first bite, the soft-shell crab has an audible crunch before you’ll taste the sweet, delicate meat. The crabs are selected for their balance of tenderness and size, ensuring they have plenty of flavor along with their signature texture.
“Our soft-shell crabs come from Seadrift, Texas, right on the Gulf Coast,” says Caswell. “The season is short, so we work with a supplier who brings them in at their peak.”
Rather than burying the ingredient beneath heavy breading or complicated preparation, Caswell takes a restrained approach. “We keep the preparation intentionally simple,” he says. “The crab is tempura-fried, which gives it a light, crisp exterior while letting the natural sweetness of the crab shine through. It’s all about honoring the ingredient and letting the Gulf speak for itself.”
The Sauce
The richness of the fried crab is balanced by a sauce that is sweet, acidic, and has depth. Roasted shallots, carrots, and garlic are caramelized until deeply golden, then blended with rice vinegar and palm sugar.
“The result is a depth of flavor and acidic lift that complements the fattiness and richness of the crab,” says Caswell. “It ties the whole dish together without overpowering either the crab or the salad.”
The Salad
Instead of traditional green papaya, Caswell uses butternut squash in the salad, adding a fresh, crunchy element to the fried seafood. Tossed with cashews, the salad adds texture and subtle sweetness in every bite.
“I needed a vegetable that could be served raw, hold its structure, and stay crunchy even once dressed,” says Caswell. “Butternut squash works beautifully. It has a clean sweetness and a firm texture that doesn’t wilt or soften too quickly.”