Dressed Crab

Course : Seafoods
Serves: 2
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2 pounds crab -- cooked and cooled
1 medium grated rind and juice of -- 1 lemon
2 tablespoons chopped fresh parsley
4 tablespoons soft brown breadcrumbs
4 tablespoons mayonnaise -- (not salad cream)
2 teaspoons Dijon mustard
1 large finely-chopped hard-boiled -- egg

Preparation / Directions:

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 center. 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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