Name: Soft-Shell Crab with Pecans
Yield: Serves four
Cuisine: Creole
Ingredients: ¼ cup flour; ¼ tsp. salt; 1 tsp. red wine vinegar; 1¼ sticks butter; 1 cup veal or chicken stock; 2 Tbsp. lemon juice; 1 Tbsp. Worcestershire sauce; 2 tsp. salt; 1 cup finely chopped pecans; Vegetable oil, for frying; 4 large soft-shell crabs; 2 cups flour; 2 tsp. salt-free Creole seasoning; Freshly ground black pepper to taste; ½ tsp. salt-free Creole seasoning

Preparation info

Serves
four

Difficulty
Easy

Appears in

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.

Ingredients

Sauce

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

Method

With a fork, stir the Creole seasoning and salt into the flour.
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.)
When the right color is reached, add the stoc

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Ingredients

Sauce

Method

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