Chef Roscoe Hall's Deviled Crab Fritters
Roscoe Hall’s Deviled Crab Fritters are a celebration of a longheld tradition of trapping crab down along the Atlantic coast and into the Alabama gulf.
BBQ Crab Claws
Courtesy of Chef Jack Baker of Cosmo's Restaurant & Bar. | Seafood: Crab
What you need
- Ingredients
- 6 oz Blue Crab claws
- 1 tsp. 80/20 oil
- 1 tsp. fresh garlic, minced
- 1 tbsp. Creole seasoning
- 1 oz white wine
- 1 oz Worcestershire Sauce
- Half a c. heavy cream
- 2 oz unsalted butter
- 1 oz green onion, bias sliced
Steps
1.
Heat oil over medium heat in 6” sauté pan. Sauté garlic 10-15 seconds, then add crab claws and Creole seasoning and toss to combine.
2.
Deglaze with white wine and Worcestershire, then add cream and reduce by half. Swirl in butter to combine and check seasoning.
3.
Serve in a bowl garnished with green onion and with crusty French bread.
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