Big Changes At New Orleans Restaurants As First-Ever Crab Fishing Closure Looms

In early February the menu at Clancy’s Restaurant was, as usual, brimming with crabmeat – in the soup, between the gnocchi, with the paneed veal and standing on its own for the crabmeat salad, a decadent house standard.

But for a fish special, Clancy’s chef Brian Larson served the tripletail with crawfish instead of crab, and those crawfish served as notice that a change is ahead.

“We’re trying to ease people into the idea of ordering something besides crab,” said Larson. “At least for a few weeks.”

To read the rest of the story, please go to: The Advocate