Broiled Soft-Shell Crabs from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
It was a celebrated New Orleans chef who first decided to broil the Soft-Shell Crab. His success was great and Crabes a la Creole were in great demand at once at the hotels and restaurants. Clean t...
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Ingredients
- A Dozen Soft-Shell Crabs
- A Pint of Milk
- 4 Teaspoonfuls of Flour, Sifted
- Melted Butter
- A Few Lemons, Quartered
- Parsley to Garnish
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