Scalloped Crabs

Coquilles de Crabes

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Meat of A Dozen Picked Crabs
  • A Dash of Grated Nutmeg
  • A

Method

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 li