Stuffed Crabs

Crabes Farcis

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Large, Fine Crabs
  • A Large Onion
  • A Clove of Garlic
  • A Bay Leaf
  • 3 Sprigs Each of Thyme and Parsley
  • Hot Pepper
  • A Tablespoonful of Butter
  • Salt to Taste
  • A Cupful of Wet Bread
  • Parsley or Celery Tops to Garnish


Boil the crabs, according to recipe. Take off the fire and let them cool in their own water. When cool crack the claws and pick out all the meat. In like manner, after having removed the unedible portions, pick out all the meat from the bodies. Season well with salt and black pepper. Chop the onions and herbs very fine. Put a heaping tablespoonful of butter into the frying pan. As it melts, add the chopped onion, and when it begins to fry add the Crabmeat, which has been thoroughly seasoned with the chopped thyme, bay leaf, parsley and a dash of Cayenne to taste. Let this fry and add a small clove of garlic, chopped very fine, and finally add the bread, which has been wet and thoroughly squeezed of all water. Mix this well with the ingredients in the frying pan and let it fry about five minutes longer. Then take off the fire and let it get cool. Take a dozen of the finest and largest Crab shells, or as many as this mixture will fill, and wash and stuff with the mixture, forming it into a rolling lump. Sprinkle this with grated bread crumbs and put a dot of butter on top, or, better still, sprinkle with the melted butter; place in the oven and bake five minutes, or until a nice brown. Place on a platter and garnish with sprigs of parsley or celery tops. This is an excellent method of preparing Stuffed Crabs for family use.