Crab Soup

Potage des Crabes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Fine Crabs
  • 6 Ripe Tomatoes
  • A Sprig Each of Thyme and Sweet Marjoram
  • 3 Sprigs of Parsley
  • A Large Onion
  • A Clove of Garlic
  • A Teaspoonful of Butter
  • 2 Level Tablespoonfuls of Lard
  • Grated Bread, or Crackers
  • The Juice of 2 Lemons
  • Salt, Pepper and Cayenne


Cleanse the crabs thoroughly, and extract all the meat from the body and claws; scald and skin the tomatoes, and squeeze the pulp from the seeds and juice; chop very fine. Pour boiling water over the seed and juice and strain. Chop the onion and garlic and stew with the tablespoonful of butter and lard. As they begin to brown add the tomatoes, cover, and, after simmering a few minutes, add the well-seasoned meat of the Crab. Sift over this some grated bread or crackers and season with Cayenne, sweet marjoram and thyme. Pour in tomato water and add about a quart or more of water, and let it boil moderately for about an hour. Add the juice of two lemons and serve.