Scalloped Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil and pick the crabs, according to recipe given. Beat an egg thoroughly and add to the meat, which has been seasoned highly with Cayenne and salt to taste. Take one clove of garlic, chop fine an...
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Ingredients
- The Meat of A Dozen Picked Crabs
- A Dash of Grated Nutmeg
- A Clove of Garlic
- Bread Crumbs
- An Egg
- Cayenne and Salt to Taste
- Parsley and Sliced Lemon to Garnish
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