151-227 cals
Serves 2 3
shell and meat from 1 medium (900-g/2-1b) cooked crab (to remove the crabmeat and prepare the shell
salt and freshly ground pepper 15 ml (1 tbsp) lemon juice 30 ml (2 tbsp) fresh white bread-crumbs
1 egg, hard-boiled chopped fresh parsley lettuce or endive, to serve
Methods:
Using two forks, flake all the white meat from the crab, removing any shell or membrane. Season, adding about 5 ml (1 tsp) lemon juice.
Pound brown meat and work in the breadcrumbs with the remaining lemon juice and seasoning. Adjust seasonings to taste.
Hold a blunt knife between the white and brown crabmeat and carefully spoon lines- of parsley, sieved egg yolk and chopped egg white across crab, moving knife as you go to keep a neat edge. Serve the stuffed shell on a bed of lettuce or endive, surrounded by the small legs.
Using a small spoon, put the white meat in both ends of the crab’s empty shell, making sure that it is well piled up into the shell. Keep the inside edges neat.