Name: Dressed crab
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves 1–2
Cuisine: United Kingdom
Ingredients: 60–100 g (2–3¼ oz) fresh breadcrumbs; 20 g (¾ oz) unsalted butter, at room temperature; 15 g (½ oz) stuffed green olives, sliced, to garnish; 2–4 slices brown bread; Worcestershire or Tabasco sauce, to taste; 3 tablespoons chopped fresh parsley; 2–3 teaspoons drained capers, to garnish; 1 lime or lemon, cut into wedges; 1 cooked crab, about 750 g-1 kg (1½-2 lb) (see Chef’s tips); 1–2 tablespoons mayonnaise, to taste; 2 eggs, at room temperature; 2–3 anchovy fillets, to garnish

Preparation info

Serves
1–2

Difficulty
Medium
Ready in
50 min

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

In Britain, the most traditional way to enjoy fresh crab is to ‘dress’ it. This enduring favourite is well worth the effort and evokes the feeling of an old-fashioned, English seaside holiday.

Ingredients

2 eggs, at room temperature
1 cooked crab, about 750 g-1

Method

To hard-boil the eggs, place them in a small saucepan and cover with cold water. Bring to a gentle boil and cook for 10 minutes. Drain and cool in cold water. Peel the eggs and push the whites and the yolks separately through a fine sieve.
Prepare the crab, following the method in the Chef’s techniques. Scrape all the creamy

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Dressed crab

Ingredients

Method

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