How to Make It
In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes. Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted. Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil. Season with salt and pepper and keep warm over very low heat.
Put the rice flour in a shallow bowl and season it with salt and pepper. In another shallow bowl, whisk the egg with the milk and water. Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.
In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering. Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes. Spoon the sauce over the fillets.