Boiled Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Proceed in the same manner as for boiling Shrimp. Buy fine, large Crabs. The livelier they are the better. The Crabs must be alive when put into the pot. Have ready a large pot of water. Throw in b...
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Ingredients
- 2 Dozen Fine Crabs
- A Bunch of Celery and Celery Tops
- 2 Dozen Allspice
- 4 Sprigs Each of Thyme, Sweet Basil, Marjoram and Chives
- 3 Blades of Mace
- 3 Bay Leaves
- A Red Pepper Pod
- A Dash of Cayenne
- Black Pepper and Salt, Sufficient to Make a Brine
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