Fried Crabs

Crabes Frits

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Fine Large Crabs
  • A Pint of Milk
  • 6 Tablespoonfuls of Butter, or Lard
  • Stale Bread Crumbs, Grated Thyme, Parsley, Bay Leaf, Onions
  • Salt and Pepper

Boil the crabs according to recipe. Cut off the claws and crack and cut the Crabs into quarters as for stewing. Season well with pepper and salt, in proportions of about two teaspoonfuls each. Have ready a pint of milk, a pan of boiling lard and a plate of grated bread crumbs. Dip the Crabs into the milk and then roll in the bread crumbs and drop into the boiling lard, frying about ten minutes or until a golden brown. Serve on a platter with the claws piled in the center, the bodies of the Crabs grouped nicely around, and garnish with sprigs of parsley. This is a delicious way of serving Hard-Shell Crabs.