21 August 2014,11:52 by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Pull off the crab claws, and crack these with a small hammer or nutcrackers. Pull out the meat and put into a basin for light meat.
  • Turn the crab onto its back or uppermost shell, and pull the underbody firmly away from the main shell.
  •  Remove and discard the stomach bag and grey, feathered gills, or fingers, as these must not be eaten. Scoop out the dark meat from the shell with a spoon and put into a basin.
  • Crack open the underbody and remove all the white meat with a skewer or fork. Put into the appropriate basin.
  • Remove enough of the top shell to make a flat case, in which to serve the meat. Scrub the shell thoroughly.
  • Arrange layers of dark and light meat alternately in the shell, and garnish with the parsley. 


  • 2 large cooked crab
  • Chopped fresh parsley, to garnish 

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