Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce Recipe | Yummly
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Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce

TODAY
19Ingredients
50Minutes
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Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce
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Ingredients

US|METRIC
4 SERVINGS
  • 2 qt. cream
  • 5 ears corn
  • 2 Tbsp. butter
  • 1 oz. flour
  • 1 oz. thyme (chopped)
  • 1 onion (chopped)
  • 4 oz. baby greens (mixed)
  • 2 Tbsp. fresh herbs (mixed, chopped)
  • 1/2 lb. lump crabmeat (cooked jumbo, picked free of shell, at Commander's Palace, the crab is poached in Champagne)
  • 2 Tbsp. cane vinegar (or white wine vinegar)
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 cups pecan halves
  • 1 1/2 cups flour (all-purpose)
  • creole seafood seasoning (to taste)
  • 1 medium egg
  • 1 cup milk
  • 7 oz. fish fillets (flounder, bass, catfish, or any thin, smaller, non-oily fish)
  • 4 Tbsp. butter (divided)
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