- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 12/23/11 at 2:29 pm to Capt. Travis Lovell
quote:Sounds Yummy!
Another way I like to cook them is to pan fry as mentioned above with a butter/cream crabmeat sauce on top.
I start by soaking the filets in milk for about 15-20 minutes. I'll then batter them in a seasoned 1/2 flour 1/2 bread crumb mixture or the Louisiana "New Orleans Style" fish fry. On a medium/high heat, melt 1/2 stick of butter with a little olive oil to keep butter from burning and pan fry on both sides until golden brown.
In a separate pan, melt a stick of butter and add lump crab meat. Season with salt, pepper, and let this cook while stirring until the crabmeat is cooked down (few minutes.) Then stir in heavy whipping cream until you reach the consistency desired making sure that the butter and cream don't separate. Pour over fried filets and ENJOY!
Posted on 12/23/11 at 2:39 pm to pooponsaban
quote:
pooponsaban
You've been on your knees before. Or was that my crawfish?
Posted on 12/23/11 at 2:44 pm to Motorboat
Crawfish, ribeye and pork shoulder in the Cajun Microwave...lots of things. I like mustard...for frozen fish and corndogs.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News