Note 157 — INDEX
Reading edition
No. 157. Crabs a la Creole.—Put into saucepan, one oz. of butter, one onion chopped fine, and a little water, season with salt, cayenne and mace; simmer for fifteen minutes, add half a pint strained tomato pulp, a gill of chicken broth and a little celery salt. Cut six soft-shelled crabs in halves, removing 22 the spongy parts and put them into the sauce; simmer eight minutes and serve.