When I lived in Louisiana, I don’t believe I ever had Black Drum. We would typically eat catfish, bass or bream. But after moving to Texas and starting to research Louisiana cuisine more, I discovered that a lot of restaurants in the gulf coast serve this fish. I discovered this Black Drum Amandine with Crabmeat from Acadiana Table and it is amazing!
Crispy fried & drenched in a lemon butter sauce, this fish is topped with succulent and sweet Louisiana Gulf crabmeat. I personally love to serve Black Drum Amandine with Crabmeat on top of some angel hair pasta. The crispy fish with the lemony butter sauce is so succulent. Add to that the slivered toasted almonds and fresh crabmeat and it is a match made in heaven!
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Inspired by Acadiana Table
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