Stuffed Crabs

Crabes Farcis

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Large, Fine Crabs
  • A Large Onion
  • A Clove of Garlic


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