Dressed Crab

2 lb crab, cooked and cooled
1  grated rind and juice of 1 lemon
2 tablespoon chopped fresh parsley
4 tablespoon soft brown breadcrumbs
4 tablespoon mayonnaise (not salad cream)
2 teaspoon dijon mustard
1  finely-chopped hard-boiled egg

Crack crab claws open and remove white meat, keeping it as intact as
possible. Put it into a bowl. Put rest of white meat from claw arms,
legs and body into bowl. Add grated lemon rind, half juice, 1tablespoon of chopped parsley and 3 tablespoons of mayonnaise to
white meat and mix lightly. In a separate bowl, put breadcrumbs,
remaining mayonnaise and lemon juice and the mustard. Scoop out brown
meat from shell and put into bowl and mix lightly. Wash shell and
dry. Use brown meat mixture to fill the two sides of shell and pack
white meat into centre. Sprinkle finely-chopped hard-boiled egg and
rest of parsley over top for decoration. Serve with lots of brown
bread and butter and a green salad to follow.