Stuffed Soft-Shell Crabs with Creolaise Sauce

Preparation info
  • Makes about 1½ cups sauce to serve


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

“Busters,” they call them in the spring when the blue Atlantic crab, like spring itself, busts out all over. When the crab shucks its hard shell, the crab inside expands one third of its size, like a woman shucking her corset. Because crabs are so plentiful along the gulf shores, Cajun-Creole variants are many. Instead of the classic dish of soft-shell crabs fried in butter and splashed with lemon, Chez Marcelle, in Broussard, stuffs them Cajun fashion with a crab-shrimp stuffing and serves