Method of Preparation

Slice cooked crabmeat into ¼-inch rounds—hard boil eggs—prepare mayonnaise or use purchased mayonnaise—finely dice gherkin—measure capers—chop parsley—separate yolks and whites of hard-boiled eggs—slice whites into short strips.

Method of Cookery

1. Mix yolks of hard boiled eggs to a paste.
2. Add paprika and mayonnaise.
3. Mix until smooth.
4. Add capers, diced gherkins, chopped parsley, and last of all the julienne strips of egg white.
5. Combine with the sliced crab and serve, if possible, from the empty head shell.