Boiled Crabs

Crabes Bouillis

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Fine Crabs
  • A Bunch of Celery and Celery Tops
  • 2 Dozen


Proceed in the same manner as for boiling Shrimp. Buy fine, large Crabs. The livelier they are the better. The Crabs must be alive when put into the pot. Have ready a large pot of water. Throw in bunches of celery tops, stalks of celery, chopped fine, four or five large sprigs each of thyme, chopped sweet basil, marjoram, chives, two dozen allspice, three blades of mace, three bay leaves, chopp