Stewed Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil a dozen fine large Crabs about five minutes in order to kill them. When sufficiently cooled, cut off the claws and crack, separating the joints. Remove the “apron” or tablier of the Crab and...
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Ingredients
- A Dozen, Large Live Crabs
- A Tablespoonful of Butter, or Lard
- A Stalk of Celery, Chopped
- A Large Onion
- A Dozen Fresh Tomatoes, or a Can
- Thyme and Parsley
- A Bay Leaf
- A Clove of Garlic
- Salt, Pepper and Cayenne to Taste
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