Jun 202019

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is a great copy of LeRuth’s wonderful dish, Soft Shell Crab topped with Crabmeat.

4 Soft Shell Crabs, cleaned

2 tablespoons White Wine

8 ounces Jumbo Lump Crabmeat, optional

Flour and Creole Seasoning for dredging

6 tablespoons Butter

1 cup Creole Meuniére, recipe to follow

Dust the crabs with Creole seasoning and flour. Melt the butter in a sauté pan and sauté the crabs at moderate heat for 3 minutes per side, remove from the pan and place on warm plates. Add crabmeat to the pan and deglaze with white wine. Add Creole meuniére and heat; be careful not to boil and serve over the crabs.

Creole Meuniére

1/4 cup White Wine

1/4 cup Worcestershire Sauce

1 tablespoon Shallots, minced

1/4 teaspoon Salt

1/8 teaspoon White Pepper

3 sticks Butter, chilled and cut into pieces

A squeeze of fresh Lemon Juice

In a heavy saucepan, simmer the first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Reduce heat. Immediately beat in half the butter until it forms a creamy paste. Continue cooking over low heat and continue heating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. Remove from heat, season to taste with salt, white pepper and a squeeze of lemon.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.