Crab Soup

Ingredients

• One dozen large crabs meat
• One tablespoon lard
• Two tablespoons butter
• One large onion
• One clove of garlic
• One whole can of tomatoes (18-20 fresh ones)
• Salt
• Black and red pepper
• One lemon
• Six soda crackers
• Fat from the crabs
• A little thyme
• Parsley
• Marjoram

Directions

1. Have ready one dozen large crabs; separate fat from back shell and bodies.
2. Cleans them from the dead mens fingers; boil the claws and pick the meat rom them.
3. In a large stew- pan add lard, butter, an onion cut up into not vary small pieces, and garlic.
4. Allow to brown a little, then add tomatoes, let stew 10 minutes.
5. Add the meat from the crab claws, then the crabs.
6. Season with salt and black and red pepper, the rind of a lemon, and juice from the lemon.
7. Sift over this a half dozen grated soda crackers.
8. Add boiling water to make the required quantity of soup.
9. Allow to boil moderately for two hours.
10. Before serving add the fat from the crabs along with the thyme, parsley, and sweet marjoram.
11. This recipe will serve soup for about 12 persons.

Source — Creole Cookery Book
Prepared by Samantha Hillman
Louisiana Anthology
September 18, 2021