Crab Croquettes

Crabes en Croquettes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Large Crabs
  • A Cupful of Wet Bread, Squeezed Well
  • An Onion
  • A Clove of Garlic
  • A Bay Leaf
  • A Sprig of Thyme
  • 3 Sprigs of Parsley
  • A Tablespoonful of Butter
  • Salt and Cayenne to Taste
  • Parsley and Sliced Lemon to Garnish


Boil the crabs, clean and pick. Then season the meat well with salt and pepper. Chop the onion fine, also the herbs. Put a tablespoonful of butter in the frying pan, and as it melts add the chopped onion. When it begins to fry add the Crabmeat, which has been mixed thoroughly with the chopped thyme, bay leaf, parsley and garlic. Add a dash of Cayenne and put in the frying pan with the onion. Add the bread, which has been thoroughly squeezed, and mix all and fry about three minutes. Take off the fire, and when cool form the mixture into cylindrical shapes of about two or three inches in length and one in thickness. Roll in grated bread crumbs and fry in boiling lard. Serve hot on a dish nicely garnished with parsley and sliced lemon.