Plunge the crab into boiling water and cook for 8 to 10 minutes then cool in iced water.
Break off the two large claws and break each in two. Poke out the meat with a skewer and reserve in a bowl. Repeat with the other claw. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane.
Remove the smaller legs and pick out the meat.
Insert a spoon into the back of the main body of the crab and break open. Remove the dead man’s fingers and discard. Cut through the centre of the body, pick out the white meat and place in the bowl, then season all the white meat and squeeze in some lemon.
Spoon out the brown meat into another bowl, season with salt and pepper and squeeze over some lemon juice.
Wash the shell, then following the line nature drawn around the edge, crack it away, using a cloth.
Pile the white crab in the centre of the shell, with some brown meat either side. Sieve the egg yolks and whites separately, spoon a line of white egg, then egg yolk, then parsley, more egg yolk then more white, to decorate.
Plunge the crab into boiling water and cook for 8 to 10 minutes then cool in iced water.
Break off the two large claws and break each in two. Poke out the meat with a skewer and reserve in a bowl. Repeat with the other claw. Tap the large part of the claw with a hammer and pick out the meat, removing the membrane.
Remove the smaller legs and pick out the meat.
Insert a spoon into the back of the main body of the crab and break open. Remove the dead man’s fingers and discard. Cut through the centre of the body, pick out the white meat and place in the bowl, then season all the white meat and squeeze in some lemon.
Spoon out the brown meat into another bowl, season with salt and pepper and squeeze over some lemon juice.
Wash the shell, then following the line nature drawn around the edge, crack it away, using a cloth.
Pile the white crab in the centre of the shell, with some brown meat either side. Sieve the egg yolks and whites separately, spoon a line of white egg, then egg yolk, then parsley, more egg yolk then more white, to decorate.
