Boiled Crabs

Crabes Bouillis

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Fine Crabs
  • A Bunch of Celery and Celery Tops
  • 2 Dozen Allspice
  • 4 Sprigs Each of Thyme, Sweet Basil, Marjoram and Chives
  • 3 Blades of Mace
  • 3 Bay Leaves
  • A Red Pepper Pod
  • A Dash of Cayenne
  • Black Pepper and Salt, Sufficient to Make a Brine


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, chopped fine; a pod of red pepper, a dash of Cayenne, black pepper and salt enough to make the water briny. When all this has boiled long enough to have extracted all the flavor of the herbs, throw in the live Crabs and let them boil rapidly for about ten minutes, or until the shells are a bright red, but not one minute longer than this, as they will become watery. Let them cool a little in their own water and then take out, strip off the “dead man’s fingers, ” crack the claws, without breaking open, and pile high in a broad platter and serve with salt and pepper.