Dressed Crab
Sweet, delicate white crab meat, rich and flavorful brown meat, and a pop of citrus—all beautifully dressed and topped with egg and fresh parsley. Fresh, vibrant, and packed with flavour!
Ingredients
- 1 x 750g whole crab
- 2 hard boiled eggs
- 1 tbsp parsley, chopped finely
- 2 tbsp mayo
- 1 lemon
- Salt and pepper
Method
- Plunge the crab into boiling water and cook for 8 to 10 minutes, cool in iced water.
- Break the claws off and poke the meat out with a skewer into a bowl. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane. Remove smaller legs and pick out the meat.
- Insert a spoon into the back and break through remove the dead man’s fingers and discard, cut through the centre of the body, pick out the white meat and place into the same bowl, season and squeeze in some lemon.
- In another bowl spoon out the brown meat, season with salt and pepper and a squeeze of lemon.
- Wash the shell, then following the line nature has given us crack the edges away, using a cloth.
- Pile the white crab in the centre with the brown meat either side, sieve the egg yolks and whites separately, spoon a line of white egg, then egg yolk, followed by the parsley and egg yolk and then the white to decorate.
Ingredients
- 1 x 750g whole crab
- 2 hard boiled eggs
- 1 tbsp parsley, chopped finely
- 2 tbsp mayo
- 1 lemon
- Salt and pepper
Method
- Plunge the crab into boiling water and cook for 8 to 10 minutes, cool in iced water.
- Break the claws off and poke the meat out with a skewer into a bowl. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane. Remove smaller legs and pick out the meat.
- Insert a spoon into the back and break through remove the dead man’s fingers and discard, cut through the centre of the body, pick out the white meat and place into the same bowl, season and squeeze in some lemon.
- In another bowl spoon out the brown meat, season with salt and pepper and a squeeze of lemon.
- Wash the shell, then following the line nature has given us crack the edges away, using a cloth.
- Pile the white crab in the centre with the brown meat either side, sieve the egg yolks and whites separately, spoon a line of white egg, then egg yolk, followed by the parsley and egg yolk and then the white to decorate.
