Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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