Crab Gab

Written by Mary Ann Fitzmorris May 13, 2020 07:01 in On The Radio

On the Ask The Chef segment today, we did not have a chef, but rather a purveyor of premium local products. Harlon Pearce of Harlon’s LA Fish is the guy behind the local proliferation of wild caught catfish. Previously not seen much, this is a wonderful product that is so superior to farm-raised catfish it’s hard to believe they are the same species.

The original question arose a week ago when we talked about delicate, almost sweet catfish versus gamey-tasting

Fish, and why did that happen? We asked Harlon to explain that, but he did so much more than that it was fascinating, and enlightening. 

He explained the emergence of a new breed of fishermen, a profession made nearly extinct by over-regulation. And he taught us a little about farming fish. This was a good half-hour (Tuesday 2:30-3pm) and he left us with his crab claw recipe, which we can personally vouch for as the best. Our families are long-time personal friends, and his wife made this on our cooktop one party. It is as follows:

1 pound crab fingers

1 stick salted butter

1 tbls Lea & Perrins Worchestire

1 tsp Cavender’s Greek Seasoning (to taste)

1 tsp Tony Chachere’s (to taste)

½ tsp Lemon Pepper Seasoning (to taste)

5 cloves Crushed Garlic (dried Ground Garlic can be substituted if need be, which is Harlon’s method at when cooking at his camp)

In a saute pan, melt butter over medium heat.

Stir in the Lea and Perrins, seasoning, garlic, and then some more garlic.

Add the crab fingers into the pan and toss to coat until crab fingers are hot.

Serve with excessive french bread to dip in the sauce.