Wednesday, January 25, 2012
A quintessential English classic, perfect for a summer’s day. For the best results, buy the
crab live and cook it yourself .
1 brown crab, about 33⁄4–41⁄2lb (1.3–2kg), cooked
splash of oil
2–3 tbsp fresh white breadcrumbs
dried English mustard, to taste
cayenne pepper, to taste
Worcestershire sauce, to taste
freshly ground black pepper, to taste
1 egg, hard-boiled
chopped flat-leaf parsley, to garnish
Remove the brown and white meat from the crab and set aside separately.
The mouth, stomach sac, and gills must all be discarded.
Wash the shell well and brush with a little oil.
Mix the brown meat with enough breadcrumbs to bind. Add mustard, cayenne, Worcestershire
sauce, and pepper, to taste. Flake the white meat into a bowl, taking care to locate and
discard any chips of shell. Neatly arrange both white and brown meat
back in the cleaned shell and garnish with chopped hard-boiled egg white, sieved hardboiled
egg yolks, and parsley. Serve with bread and wedges of lemon.
Pick out the crab meat, put the white and
brown meat into separate bowls, cover, and
chill for up to 1 day before continuing.