Dressed Crab is a traditional Canadian recipe for a classic Christmas dish of a whole crab that's boiled and dressed for serving. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Dressed Crab.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Dressed Crab: Classic Canadian recipe for a the traditional method of preparing and then presenting a crab (both white and brown meat) for serving
Ingredients:
1 x 1kg live crab
3 tsp lemon juice
1 1/2 tbsp mayonnaise
80g fresh breadcrumbs
1 tsp Worcestershire sauce
2 hard-boiled eggs
2 tbsp parsley, finely chopped
1 tsp chives, finely snipped
salt and freshly-ground black pepper, to taste
Method:
Place the crab in your freezer and freeze for 1 hour to kill. Bring a large pan of water to a boil, drop the frozen crab into this. bring back to a simmer and cook for about 12 minutes, or until the shell is bright orange all over. Remove from the pan and set aside to cool.
When the crab is cold, twist the claws off. Now pull back the small triangular flap on the underside of the crab and prise off the top shell. Scrape out any creamy brown meat and set this aside. Wash and dry the top shell then set this aside.
Remove the intestines and gills from the body and discard these. Scrape out and of the remaining brown meat and add this to the rest. Cut the crab in half and remove the white meat. Now crack the claws and remove all the meat from these (set aside but keep the white meat separate).
Take the brown crab meat and chop this finely then mix with the lemon juice and mayonnaise before working in just enough of the breadcrumbs to combine. Add the Worcestershire sauce then season to taste with salt and freshly-ground black pepper.
Split the eggs open and take out the yolks. Press these through a sieve and set aside. Now take the egg whites and press these through a sieve as well.
Take the cleaned crab shell and press the white crab meat along the front and back edges of the shell. Spoon the brown crab meat mixture into the centre of the shell then mix together the parsley and chives and scatter these over the top. Finish by arranging the sieved egg yolks and egg whites in rows across the top.
Serve accompanied by bread, lemon wedges and mayonnaise.
Click on the image, above to submit to Pinterest.