Dressed crab

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

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

Europe
United Kingdom
Fish course
Pescatarian

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