Soft-Shell Crab with Pecans

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Pecans add a fascinating flavor dimension to any fried seafood. They’re used most commonly with fish, but I think they’re great with soft-shell crabs.



  • ½ tsp. salt-free Creole seasoning
  • ¼ tsp. salt
  • ¼


  1. With a fork, stir the Creole seasoning and salt into the flour.
  2. Melt the butter in a saucepan over medium heat. When it begins to bubble, stir in the seasoned flour and make a roux, stirring constantly, until it’s medium brown. (Be careful not to let the roux burn; throw it away and start over if it does.)
  3. When the right color is reached, add the stoc