40 Crab Mayonnaise

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Cooked crabmeat 1 cup 8 oz. 230 grams
Mayonnaise ½ cup 4 fl. oz. 115 milliliters
Gherkin, fine-diced 1 tsp. 1 tsp. 1 tsp.
Capers 1 tsp. 1 tsp. 1 tsp.
Chopped parsley 1 tbsp. 1 tbsp. 7.5 grams
Eggs 4 4 4
Paprika 1 tbsp. 1 tbsp. 7.5 grams


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.


This makes an ideal summer salad dish. Especially excellent when served with a fruity dry white wine —well chilled.

own detective agency, tracking down this delicious dish. Be careful, however, that the crab weighs heavy in the hand and that when you shake it, there is no sound of liquid. Crabs have an unpleasant habit of being empty!