Scalloped Crabs

Coquilles de Crabes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Meat of A Dozen Picked Crabs
  • A Dash of Grated Nutmeg
  • A Clove of Garlic
  • Bread Crumbs
  • An Egg
  • Cayenne and Salt to Taste
  • Parsley and Sliced Lemon to Garnish


Boil and pick the crabs, according to recipe given. Beat an egg thoroughly and add to the meat, which has been seasoned highly with Cayenne and salt to taste. Take one clove of garlic, chop fine and add, then sift into this mixture fine grated bread crumbs or cracker crumbs, and mix thoroughly. Beat an egg, roll the Crabs into Boulettes or graceful Meat Balls, and then bind by rolling lightly in the egg. Roll in the bread crumbs, grated nicely, and then drop into boiling lard, and fry until a pale golden brown, which will generally require about three minutes. The secret is to have them cooked just enough, for, as a rule, they are easily overdone. Wash and clean the shells thoroughly; wipe dry, set a Boulette in the center of each and garnish prettily with sprigs of parsley and sliced lemon. This is a dainty dish for breakfast or luncheon. They must be served very hot.