Stewed Crabs

Crabes a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen, Large Live Crabs
  • A Tablespoonful of Butter, or Lard
  • A Stalk of


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 ac