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Dressed Crab

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      Title: DRESSED CRAB
 Categories: Fish, Barry
      Yield: 2 Servings
 
      2 lb Crab, cooked and cooled
           Grated rind and juice of
           -1 lemon
      2 tb Chopped fresh parsley
      4 tb Soft brown breadcrumbs
      4 tb Mayonnaise (not salad cream)
      2 ts Dijon Mustard
      1    Finely-chopped hard-boiled
           -egg
 
  Crack crab claws open and remove white meat, keeping it as intact as
  possible. Put it into a bowl. Put rest of white meat from claw arms,
  legs and body into bowl. Add grated lemon rind, half juice, 1
  tablespoon of chopped parsley and 3 tablespoons of mayonnaise to
  white meat and mix lightly. In a separate bowl, put breadcrumbs,
  remaining mayonnaise and lemon juice and the mustard. Scoop out brown
  meat from shell and put into bowl and mix lightly. Wash shell and
  dry. Use brown meat mixture to fill the two sides of shell and pack
  white meat into centre. Sprinkle finely-chopped hard-boiled egg and
  rest of parsley over top for decoration. Serve with lots of brown
  bread and butter and a green salad to follow.
  
  Source: Michael Barry yes! magazine
 
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