Presents

"Dressed Crab"

Recipe Source: Recipe Card from The Hamlyn Publishing Group Ltd. Fish & Shellfish Recipe File Serving Size: Makes 4 servings

Amount Ingredient 1 cooked crab Few drops of oil 1 tablespoon fresh white breadcrumbs   Salt   Pepper   Juice of 1/2 lemon 1 tablespoon chopped parsley 1 hard boiled egg   Paprika

Preparation Instructions:

Lay the crab on its back, and pull the body, with the claws attached, from the shell. Remove the dark meat from the shell with a spoon, discarding the stomach which lies just below the head. Wash the shell, dry it and polish it with a little oil. Knock away the apron of the shell with a wooden spoon, tapping on the line almost at the edges. Add the breadcrumbs, salt and pepper and a little lemon juice to the dark meat and pack it into the sides of the shell. Remove and discard the inedible grey pieces, called dead men's fingers, from the body section and scrape out the white meat. Crack all but the very tiny claws and remove the meat. Season the meat with salt and pepper, remaining lemon juice and a little parsley and pack it into the center of the shell. Separate the egg white from the yolk and sieve the yolk. Chop the egg white. Cover the meat at either side of the shell with parsley. Sprinkle a line of paprika next. Then make two thicker lines of egg white, followed by lines of paprika and finally put the egg yolk in the center. Wash and dry the tiny claws, polish them with oil and use to garnish. Serve with 2 ounces brown bread and 1/2 ounce butter per person.

Tip: Crabs can be bought ready cooked from a fishmonger.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore