3. Remove sauce from heat. Plate crabs. Top with hot Meuniere sauce. Sprinkle with Rouses Cajun seasoning.

Add the onions and garlic with 1 tablespoon of butter, sauté for 1 minute, add the white wine and lemon juice, bring to a boil and then reduce heat slightly, turn the halibut over in the sauce ...

Chef Gaye from Tony Chachere’s is making 2 recipes: New Orleans Style Pecan Crusted Catfish with Meunière Sauce, and Shrimp, Spinach and Mushroom Angel Hair Pasta. Melt butter. Add flour and ...

She also walks us through the recipe. New Orleans Style Pecan Crusted Catfish with Meunière Sauce 1 1/2 cup pecans, chopped 2 teaspoons Tony Chachere’s More Spice seasoning 1/2 teaspoon ...