Dressed Crab

Before You Start

Brown and white kept separate. Mixing buries the white meat.

Gills and stomach sac go in the bin, every time.

Check the white meat twice for shell. There is always one more piece.

Making Dressed Crab

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1. If the crabs are raw, boil them in the heavily salted water 15 minutes per kilo, then cool completely.

   Mark done

2. Twist off the legs and claws. Pull the body up and out of the main shell.

   Mark done

3. Pull away and throw out the grey feathery gills and the stomach sac behind the eyes.

   Mark done

4. Scoop all the brown meat from the shell into one bowl.

   Mark done

5. Crack the claws and legs and pick every scrap of white meat into a second bowl, checking carefully for shell.

   Mark done

6. Split the body and pick the white meat from its channels into the same bowl.

   Mark done

7. Scrub the empty shells and snap away the thin edge along the natural line.

   Mark done

8. Mash the brown meat with the breadcrumbs, mustard, mayonnaise, lemon juice, cayenne and salt.

   Mark done

9. Spoon the brown meat down each side of the shell and pile the white meat in loose in the middle.

   Mark done

10. Mark the divisions with lines of sieved egg white, egg yolk and parsley, and serve with lemon.

    Mark done

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Storage and Reheating

Refrigerated for 1 day only. Never freeze picked crab.

Good With

• Brown bread and butter
• Mayonnaise
• A cold white

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.