Dressed Crab with Egg Julienne

Dressed crab is a delightful seafood dish.  If you want a more sophisticated egg dish try an egg mimosa which is a stunning French idea.

Equipment

• Sharp knife
• Cutting board
• Crab picks or forks
• Mixing bowls
• Small whisk or fork
• Frying pan
• Spatula
• Fine mesh sieve (optional, for sieving egg yolks)
• Serving plates

Preparation and Cooking Times

• Preparation time: 20 minutes
• Cooking time: 5-7 minutes
• Total time: 25-27 minutes

Ingredients

• For the Dressed Crab:
  • 1 large cooked crab (or 2 smaller crabs)
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • Salt and black pepper, to taste
  • Paprika, for garnish
• For the Egg Julienne:
  • 2 large eggs
  • Salt and black pepper, to taste
  • 1 tbsp butter or oil
• To Serve:
  • 2 lemon wedges
  • Fresh parsley leaves for garnish
  • Mixed salad or crusty bread

Preparation

1. Prepare the Crab: 1.1. If using a whole cooked crab, carefully remove the crab meat from the shell, separating the white and brown meat. Use crab picks or forks to extract the meat from the legs and claws. Discard any inedible parts.1.2. In a mixing bowl, combine the white and brown crab meat. Add the mayonnaise, lemon juice, Dijon mustard, and chopped parsley. Mix well. Season with salt and black pepper to taste.

   1.3. Spoon the dressed crab mixture back into the cleaned crab shell or onto a serving plate. Garnish with a sprinkle of paprika. Set aside in the refrigerator while preparing the egg julienne.

2. Prepare the Egg Julienne: 2.1. Crack the eggs into a bowl, season with salt and black pepper, and beat well.2.2. Heat the butter or oil in a frying pan over medium heat. Pour in the beaten eggs, tilting the pan to spread them evenly. Cook gently until just set, without browning, for about 1-2 minutes.

   2.3. Remove the omelet from the pan and place it on a cutting board. Let it cool slightly, then roll it up and cut into thin strips (julienne).

3. Assemble and Serve: 3.1. Arrange the egg julienne over or alongside the dressed crab.3.2. Garnish with lemon wedges and parsley leaves. Serve with a mixed salad or crusty bread on the side.