Frigasse of Crabs

Ingredients

• six nice fat crabs
• a tablespoonful of butter and lard mixed
• a large spoonful of flour
• a quart of boiling water
• some chopped parsley
• a little green onion

Method

1. 1

   Chop off the claws of the crabs while alive, clean them, and lay them in a dish.

2. 2

   Fry the onions in butter and lard until brown, then stir in the flour.

3. 3

   Add chopped parsley and green onion, then pour in boiling water to create gravy.

4. 4

   Add the crabs and let them simmer for half an hour.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 15. The excerpt below is the record exactly as published.

FBIGASSE OF GRABS. Take six nîce fat crabs, wash them, and while alive chop off the claws; then clean the rest of the crabs carefnlly and lay them in a dish. Chop up two onions fine, fry them in a tablespoonful of butter and lard mixed ; when brown and soft stir in a large spoonf ul of flour, which must also brown nicely; throw in some chopped parsley and a little green onion, and when they are cooked pour on a quart of boiling water

Cook this with the app: pantry check, scaling, and the assistant.