Soft-Shell Crabs A La Creole

Ingredients

• six soft-shell crabs
• one-half cupful of boiling lard
• one clove of garlic
• one large tomato
• one-half teaspoonful of kitchen bouquet
• about one quart of boiling water
• one pound of picked shrimps

Method

1. 1

   Clean six soft-shell crabs and dredge well with flour; drop them into a large pot containing one-half cupful of boiling lard, one clove of garlic, one large tomato cut up, and one-half teaspoonful of kitchen bouquet.

2. 2

   When the crabs have cooked for five minutes, add about one quart of boiling water; let this stew for at least an hour.

3. 3

   Now add one pound of picked shrimps, also well rolled in flour, and salt to taste.

4. 4

   Cook this for twenty minutes, then season with one-half gill of olive oil and one sliced lemon.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 5. The excerpt below is the record exactly as published.

SOFT-SHELL CRABS A LA CREOLE — Clean six soft-shell crabs and dredge well with flour ; drop them into a large pot containing one-half cupful of boiling lard, one clove of garlic, one large tomato cut up and one-half teaspoonful of kitchen bouquet. When the crabs have cooked for five minutes, add about one quart of boiling water ; let this stew for at least an hour. Now add one pound of picked shrimps

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