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Fresh crabs are very common on the Gulf Coast. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Wash crabs; drop head first into rapidly boiling salted water and cook for 20 minutes.
- Drain water and open crabs; clean and reserve yellow fat.
- Pour lemon juice over crab meat.
- Melt butter and crab fat in a frying pan; add crab meat, seasonings and chopped pepper.
- Cook for 20 minutes.