Fried Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,Boil the crabs according to recipe. Cut off the claws and crack and cut the Crabs into quarters as for stewing. Season well with pepper and salt, in proportions of about two ...
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Ingredients
- A Dozen Fine Large Crabs
- A Pint of Milk
- 6 Tablespoonfuls of Butter, or Lard
- Stale Bread Crumbs, Grated Thyme, Parsley, Bay Leaf, Onions
- Salt
- Pepper
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