Broiled Soft-Shell Crabs

Crabes a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Soft-Shell Crabs
  • A Pint of Milk
  • 4 Teaspoonfuls of


It was a celebrated New Orleans chef who first decided to broil the Soft-Shell Crab. His success was great and Crabes a la Creole were in great demand at once at the hotels and restaurants. Clean the Crab, according to the method given and wash in cold water. Dry with a clean towel and season well. Season a pint of milk with salt and black pepper, and soak the Crabs in it so as to thorou