Classic Seafood Recipes & Fish Recipes



(La Cuisine Creole, 1885)

Take six large crabs, throw them in cold water for a few moments.

When cool cut off the limbs—while they are living if possible, as this renders them more delicate;

clean them, and. put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour.

Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra;

let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart);

season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half; an hour.

This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock.


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