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/
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