1 crab, cooked
a little olive oil
20 g (2 tbsp) white breadcrumbs
15 - 30 ml (l - 2 tbsp) Mayonnaise
2.5 ml (1/2 tsp) French mustard
juice of 1/2 lemon
salt and freshly ground pepper
fresh parsley, finely chopped
paprika
1 egg, hard-boiled
lettuce
a little olive oil
20 g (2 tbsp) white breadcrumbs
15 - 30 ml (l - 2 tbsp) Mayonnaise
2.5 ml (1/2 tsp) French mustard
juice of 1/2 lemon
salt and freshly ground pepper
fresh parsley, finely chopped
paprika
1 egg, hard-boiled
lettuce
method
1. Put the cooked crab on a board and twist the claws until they separate from the body.
2. Crack the claws open with a hammer. Take a skewer and remove the white meat from the claws and put in a bowl.
3. Take hold of the crab firmly with both hands and with the thumbs push the body section away from the shell.
4. Take out and discard the following: the small sac or stomach bag which is attached to the large shell, any green tinged material in the large shell and, lastly, the grey spongy parts known as "dead man's fingers".
5. Scrape the brownish meat from the shell into a second bowl.
6. Cut the body into two and scrape any white meat left into the first bowl.
7. Tap the shell to remove the ragged sharp edge.
8. Wash and scrub the inside and outside of the shell thoroughly and rinse well (do not use soap).
9. Dry off the shell and brush with some olive oil.
10. Mix the white breadcrumbs with the brown meat and cream well with the mayonnaise, French mustard and seasonings.
11. Arrange the white meat mixed with lemon juice and salt and pepper on each side of the shell and the brown meat down the middle.
12. Garnish with rows of chopped parsley, paprika and the separately sieved white and yolk of the hard-boiled egg.
13. Serve on a bed of lettuce surrounded by the small claws, with thinly sliced wholewheat bread and butter.
14. Serve extra Mayonnaise separately, if you like.
2. Crack the claws open with a hammer. Take a skewer and remove the white meat from the claws and put in a bowl.
3. Take hold of the crab firmly with both hands and with the thumbs push the body section away from the shell.
4. Take out and discard the following: the small sac or stomach bag which is attached to the large shell, any green tinged material in the large shell and, lastly, the grey spongy parts known as "dead man's fingers".
5. Scrape the brownish meat from the shell into a second bowl.
6. Cut the body into two and scrape any white meat left into the first bowl.
7. Tap the shell to remove the ragged sharp edge.
8. Wash and scrub the inside and outside of the shell thoroughly and rinse well (do not use soap).
9. Dry off the shell and brush with some olive oil.
10. Mix the white breadcrumbs with the brown meat and cream well with the mayonnaise, French mustard and seasonings.
11. Arrange the white meat mixed with lemon juice and salt and pepper on each side of the shell and the brown meat down the middle.
12. Garnish with rows of chopped parsley, paprika and the separately sieved white and yolk of the hard-boiled egg.
13. Serve on a bed of lettuce surrounded by the small claws, with thinly sliced wholewheat bread and butter.
14. Serve extra Mayonnaise separately, if you like.
serving amount
serves 2
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