Crabs are cheap and plentiful in New Orleans, but the species of crab used there are smaller than those of England. The body part is not more than from
The crabs should be scalded and cleaned. Cut the claws off, crack them, remove the body of the crab from the shell and cut in quarters. Melt
Care should be taken to break the claws sufficiently for the meat to be easily removed, as each person is given one claw as well as a share of crab meat in his soup plate. In the case of large crabs, the meat can be removed from the claws just before serving, as it is somewhat difficult to do this in the soup plate.