Fettuccine Pontchartrain

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

I’m not sure who thought of it first, but the combination of Louisiana crabmeat lumps with fettuccine and an Alfredo-style sauce is inspired and irresistible. This recipe takes it a step further, with a soft-shell crab (or even better, a buster crab) on top.


  • 6 small soft-shell crabs
  • Vegetable oil, for frying
  • 1 cup flour
  • 1 <


  1. Rinse the crabs and shake off any excess water. Using scissors, cut off the eyes and mouthparts. Turn each crab on its back. Remove and discard the “apron”—the part of the shell in the rear. Carefully lift up the pointed ends of the bottom shell and remove the gills (the dead man’s fingers) and the sand sac at the front. Push the shell back in place.
  2. Dry the cr