- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
Dressed crab.Very tasty stuffed crab.
- 2 pounds (960 g) mud crab
- 2-3 teaspoons freshly squeezed lemon juice
- 1½ tablespoons whole-egg mayonnaise
- 1 cup fresh breadcrumbs
- 1 teaspoon Worcestershire sauce
- 2 hard boiled eggs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Freeze the crab for 1 hour in refrigerator.
Add water to a large pan and bring to a boil. Drop frozen crab in boiling water.
Reduce the heat and simmer for 10-15 minutes until bright orange all over. Drain and cool.
Twist the claws off the crab. Pull back the small flap on the underside of the crab and presse off the top shell.
Scrape out any creamy brown meat and set aside. Wash and dry the top shell and set aside.
Remove the intestines and grey feathery gills from the main body and discard. Scrape out any remaining creamy brown meat and add to the rest. Cut the crab in half and remove the white meat. Crack the claws and remove any meat. Set white crab meat aside.
Finely chop the brown crab meat. In mixing bowl,combine chopped brown meat,lemon juice,mayonnaise,sauce and seasoning. Mix well.
Press the egg yolks and whites separately through a sieve. Place the white crab meat on both the outside edges of the dry shell. Spoon the brown crab meat mixture into the center of the shell. Arrange the combined parsley and chives,sieved yolks and whites in rows over the crab meat. Serve dressed crab with bread,lemon wedges and extra mayonnaise.