Crab Croquettes
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Archive recipe
A historic Creole dish of crabs, wet bread, onion, garlic and bay leaf. Adapted from Crab Croquettes, from The Picayune's Creole Cook Book (1910).
Adapted from Crab Croquettes, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/crab-croquettes-2.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Boil the crabs clean and pick
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 onion
When it begins to fry add the crab meat which has been mixed thoroughly with the chopped thyme, bay leaf, parsley and garlic
Add a dash of Cayenne and put in the frying pan with the onion
Add the bread which has been thoroughly squeezed, and mix all and fry about three minutes
Take off the fire and when cool form the mixture into cylindrical shapes of about two or three inches in length and one in thickness
Roll in grated bread crumbs and fry in boiling lard
Serve hot on a dish nicely garnished with parsley and sliced lemon
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)