DRESSED CRAB

Preparation Method :

• Pull off the crab claws, and crack these with a small hammer or nutcrackers. Pull out the meat and put into a basin for light meat.
• Turn the crab onto its back or uppermost shell, and pull the underbody firmly away from the main shell.
•  Remove and discard the stomach bag and grey, feathered gills, or fingers, as these must not be eaten. Scoop out the dark meat from the shell with a spoon and put into a basin.
• Crack open the underbody and remove all the white meat with a skewer or fork. Put into the appropriate basin.
• Remove enough of the top shell to make a flat case, in which to serve the meat. Scrub the shell thoroughly.
• Arrange layers of dark and light meat alternately in the shell, and garnish with the parsley.