Crab Soup

Potage des Crabes

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Fine Crabs
  • 6 Ripe Tomatoes
  • A Sprig Each of Thyme and


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