
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.
In a large stockpot on high heat, brown the onions, celery, carrots, garlic, and fennel.
When evenly browned, add romas and tomato paste. Cook for 1 minute and deglaze with white wine and lemon juice. Add thyme, rosemary, and Cajun seasoning.
Cover with water and cook for 45 minutes. Strain and cool.
In a large skillet on high heat, sauté the Conecuh sausage for 1 minute. Add the garlic and shallot and cook for another 30 seconds. Add grape tomatoes, cook for 1 minute. Deglaze with white wine.
Add the shrimp, crawfish, broth and pizza sauce. Reduce until the shrimp are cooked through. Remove from heat and stir in the butter. Season to taste.
Serve over fettuccini noodles and garnish with parsley and butter.
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.
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.