The arrival of summer in NOLA means it’s both Soft Shell Crab and Creole Tomato seasons. Chef Erik fries these live and kicking crustaceans up and serves them on a bed of linguine tossed in roasted garlic cream. He tops them with a crazily delicious Creole tomato confit.

View all four courses of our June Creole Tomato Menu:
https://muriels.com/portfolio/special/