Stuffed Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the crabs, according to recipe. Take off the fire and let them cool in their own water. When cool crack the claws and pick out all the meat. In like manner
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Cooking tools:
- Stove
- Pot
- Nutcracker
- Fork
- Chef's knife
- Cutting board
- Skillet
- Measuring spoon
Ingredients
- A Dozen Large, Fine Crabs
- A Large Onion
- A Clove of Garlic
- A Bay Leaf
- 3 Sprigs Each of Thyme and Parsley
- Hot Pepper
- A Tablespoonful of Butter
- Salt to Taste
- A Cupful of Wet Bread
- Parsley or Celery Tops to Garnish
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