Crab Forcemeat

Quenelles des Crabes

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Meat of 12 Crabs
  • An Onion
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • ¼ Pint of Water, or Oyster Liquor
  • ½ Teaspoonful of Salt
  • A Teaspoonful of White Pepper
  • A Dash of Cayenne
  • A Clove of Garlic
  • 12 Mushrooms (If Desired)
  • The Yolks of 3 Eggs


Chop the onion very fine and fry in one tablespoonful of butter until a golden brown; then add a tablespoonful of flour and moisten with a quarter of a pint of water, or oyster liquor, till the sauce begins to thicken well; season with the salt and pepper and a dash of Cayenne; add the clove of garlic, finely minced, and the herbs. Then add the Crabmeat, finely minced, and the mushrooms, if desired. Cook for a half hour in the saucepan, and then take off the fire and add the yolks of the eggs. Stir again for a moment, cool, and roll into Balls and use as desired.