Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018