Dressed Crab(From The E.F. Benson Discussion List)One of Lucia’s social lionesses — Poppy, Duchess of Sheffield (“a large lady, clad in a magnificent tiara, but not much else”) — swears by a diet of dressed crab and plenty of black coffee: “That’s what keeps me in perfect health.” - Trouble for Lucia (1939) | 1 large crab, cooked, with meat extracted | Juice of a large lemon | | Salt and pepper | 1⁄2 to 1 tablespoon mustard | | 2 tablespoons mayonnaise | 1 tablespoon fresh, white bread crumbs | | Paprika | |
- Place white crabmeat in a bowl. Flake gently and check for small pieces of shell. Add lemon juice, salt and pepper to taste. Add enough mayonnaise to make creamy.
- Mix brown crabmeat well. Add salt, pepper and lemon juice to taste. Add mustard, 1 tablespoon mayonnaise and bread crumbs. Mix well.
- If using the crab shell to serve dressed crab, wash the shell well and rub with a little oil. Arrange brown crabmeat mixture at each side of the shell and fill center space with white crabmeat mixture. Sprinkle with paprika.
- Serve with salad greens. Arrange crab legs around the dressed crab.
   
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