SOFT- SHELL CRABS A LA CREOLE Clean six soft -shell crabs and
dredge well with flour ; drop them into a large pot containing one -half cupful of boiling
lard, one clove of garlic, one large tomato cut up and one-half teaspoonful of kitchen
bouquet. When the crabs have cooked for five minutes, add about one quart of
boiling water ; let this stew for at least an hour. Now add one pound of picked
shrimps, also well rolled in flour, and salt to taste. Cook this twenty minutes,
then season with the following : One-half gill of olive oil, one sliced lemon,
one teaspoonful of made mustard, one tablespoonful of Worcestershire
sauce, one teaspoonful of pepper sauce, a few mixed spices, and one-
half pint of claret. Beat this all together and stir into the broth.
Let this cook until the gravy is quite thick, one-half hour being usually enough. Last,
drop in one dozen large oysters and cook for five minutes. Serve with toasted
crackers.