Broiled Soft-Shell Crabs

Crabes a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Soft-Shell Crabs
  • A Pint of Milk
  • 4 Teaspoonfuls of Flour, Sifted
  • Melted Butter
  • A Few Lemons, Quartered
  • Parsley to Garnish


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 thoroughly impregnate them with the milk, then pat lightly with a little flour and brush over with melted butter. Place in a slow broiler and broil till a delicate brown. It will generally require about fifteen minutes to cook thoroughly. Serve on a platter, nicely garnished with parsley sprigs and lemon cut in quarters. Pour over the Crabs a little melted butter and chopped parsley, and you will have a famous Creole dish fit for the table of a king — a dish served at the most aristocratic functions.