Soft-Shell Crab with Pecans

Instructions

1. 1

   Make the sauce first. With a fork, stir the Creole seasoning and salt into the flour.

2. 2

   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 the let the roux burn; throw it away and start over if it does.)

3. 3

   When the right color is reached, whisk the roux into the stock until the roux is dissolved. Add lemon juice, Worcestershire, and vinegar and bring to a light boil. Cook until thick enough to coat a spoon (five minutes or so), then remove the pan from the heat. Keep the sauce warm while you prepare the crabs.

4. 4

   Wash the crabs and remove the dead man's fingers (the gills) from underneath the shell, and cut off the eyes and mouthparts.

5. 5

   Heat the vegetable oil in a large heavy kettle to 375 degrees.

6. 6

   Blend salt and pepper into flour, and coat each crab lightly with flour.

7. 7

   Place a crab top side down on the end of a long-handled kitchen fork (do not skewer it), with the legs and claws hanging down.

8. 8

   Carefully lower all but the body into the hot oil. Hold that position for about fifteen seconds, and then carefully flip the crab backwards into the oil. Fry two at a time until golden brown, and drain. (Let the heat of the oil recover before frying the second batch.) Keep warm.

9. 9

   Reheat the sauce and add the pecans. Stir the pecans in and cook for about two minutes, then serve over the crabs.