At Mike Anderson’s Seafood, St. Patrick’s Day isn’t just about wearing green — it’s about eating well.

The longtime Baton Rouge staple is rolling out festive features that blend Louisiana seafood tradition with a little Irish-inspired flair, giving guests plenty of reasons to celebrate all week long.

The specials menu kicks off with appetizers that lean into local flavor. The Crawfish Bisque features a dark roux and stuffed crawfish heads with a cornbread dressing, offered in both small and large portions. Kickin’ Fried Lobster Bites bring a playful twist, pairing deep-fried lobster and jalapeños tossed in a sweet chili sauce. And Bon Temps Bread delivers a New Orleans-style French bread twist baked with garlic, butter, romano, and parmesan, served hot and crispy.

For those ready to go all in, the Crawfish 7 Ways entrée is a true showcase of South Louisiana seafood. The dish includes crawfish cocktail, fried crawfish tails, crawfish bisque, crawfish étouffée, crawfish au gratin, a crawfish stuffed potato, and crawfish scampi — all on one plate. Carnival Tuna offers another elevated option, featuring grilled yellowfin tuna topped with jumbo lump crabmeat in a sweet and savory garlic sauce, served with a choice of side, salad or coleslaw, and garlic toast.

Dessert keeps things seasonal and local with a Strawberry Shortcake made from house-made sweet cornbread, topped with fresh Louisiana strawberries and vanilla whipped cream.

To wash it all down, guests can opt for a Strawberry Canebrake Draft or the Frozen Blueberry Slinger, a citrusy vodka cocktail blended with freshly squeezed lemonade and blueberry purée.

For more than 50 years, Mike Anderson’s has been a Baton Rouge tradition. This St. Patrick’s Day, the restaurant is leaning into what it does best — generous portions, bold Louisiana flavor, and a reason for the community to gather around the table. Whether you’re stopping in after the parade or simply looking for a festive seafood spread, these limited-time specials bring a little extra luck to the menu.

DigBR Staff

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By DigBR Staff

March 04, 2026

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