Preparing and Dressing Cooked Crabmeat

Whether fresh, canned or frozen, cooked crabmeat should be picked over with your fingers or a knife to extract any membrane or shell. For cold cooked crab, arrange the white meat in one half of the crab shell. Mix any brown meat with a little mayonnaise and pile it into the other half. Decorate the top with chopped parsley, chopped egg white and sieved egg yolk and add the shelled crab claws. Serve mayonnaise separately.