Stewed Crabs

Crabes a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen, Large Live Crabs
  • A Tablespoonful of Butter, or Lard
  • A Stalk of Celery, Chopped
  • A Large Onion
  • A Dozen Fresh Tomatoes, or a Can
  • Thyme and Parsley
  • A Bay Leaf
  • A Clove of Garlic
  • Salt, Pepper and Cayenne to Taste


Boil a dozen fine large Crabs about five minutes in order to kill them. When sufficiently cooled, cut off the claws and crack, separating the joints. Remove the “apron” or tablier of the Crab and the “dead man’s fingers, ” and take off the spongy substance. These are the portions that are unedible. Remove the shell, cut the body of the Crab into four parts, cutting down the center and across. Chop a large onion very fine and brown with butter or lard, using a tablespoonful of either. Add a dozen fine, large, fresh tomatoes, chopped fine, in their liquor, and brown nicely. Stir in chopped celery, thyme, parsley, one bay leaf, chopped fine; pepper and salt to taste, and a dash of Cayenne pepper. Add one clove of garlic, chopped fine. Taste and add more seasoning if necessary. Let the mixture cook ten minutes, then add the Crabs and let them cook ten minutes longer. Never add water to this sauce, as the liquor of the tomatoes is sufficient and makes an excellent sauce. This is a fine fast-day dish.

Serve with Boiled Rice or Potatoes boiled whole.