Crab Croquettes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the crabs, clean and pick. Then season the meat well with salt and pepper. Chop the onion fine, also the herbs. Put a tablespoonful of butter in the frying pan, and as it melts add the chopped...
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Ingredients
- A Dozen Large Crabs
- A Cupful of Wet Bread, Squeezed Well
- An Onion
- A Clove of Garlic
- A Bay Leaf
- A Sprig of Thyme
- A Tablespoonful of Butter
- Salt and Cayenne to Taste
- Parsley and Sliced Lemon to Garnish
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