Dressed Crab

• One 2½–3-lb. crab
• salt and pepper
• fresh breadcrumbs (optional)
• a

Pick the crab meat from the shells. Mix the dark crab meat with salt and pepper, fresh breadcrumbs and a little lemon juice if liked. The breadcrumbs are optional but they lessen the richness and give a firmer texture. Press the mixture lightly against the sides of the previously cleaned shell. Flake up the white meat, mix with French dressing and pile in the centre of the shell. Garnish with s