Dressed crab

Dressed crab

By
From
Leiths How to Cook
Serves
2-3
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 crab, about 1 kg
1 lemon
2 eggs, hard-boiled
1/2 bunch flat-leaf parsley
2-3 tablespoons fresh white breadcrumbs
1/4-1/2 teaspoon dijon mustard, to taste
salt
freshly ground black pepper

To serve

Quantity Ingredient
150ml Mayonnaise
brown bread
butter

Method

  1. Prepare and cook the crab, then extract the brown and white meat and place in separate bowls. Clean the shell for presentation.
  2. Juice the lemon. Scoop out the yolks from the hard-boiled eggs and press them through a sieve to create a fine yellow egg crumb. Finely chop enough parsley leaves to give you 1 tablespoon.
  3. Add enough breadcrumbs to the brown crab meat to just bind; it should still be soft and spoonable, and predominantly crab rather than breadcrumbs. Taste and season with lemon juice, mustard, salt and pepper. Arrange the brown meat down the centre of the cleaned shell.
  4. Season the white crab meat with a little salt and pile it on either side of the brown meat.
  5. Garnish with thin lines of egg yolk and chopped parsley. The best way of doing this is to place a little of the yolk or parsley along the edge of a palette knife, neaten it up to create a thin line, then gently tap it into place, holding the palette knife as close to the crab meat as possible.
  6. Serve with mayonnaise and brown bread and butter.
Tags:
Leiths School of food and wine
cookery course
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