Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4x450 g/ 1 lb cooked crabs 6 tablespoons olive oil 2 tablespoons lemon juice
salt and freshly ground black pepper 1 tablespoon finely chopped flat-leaf parsley lettuce leaves, to serve



1 Twist the claws and legs from the crabs. Cut around the underside of each body and remove the shell. Rinse the body cavity and undershell where the legs were attached, pick out the meat from both sections and place in a bowl. Rinse and dry the upper shells. Crack the egs and claws, remove the meat and add to the bowl.
2 Pour the olive oil and lemon juice onto the crab meat and season with salt and pepper to taste. Add the parsley, toss to mix well and divide amongst the shells. Cover and refrigerate until required. Serve on a bed of lettuce leaves.

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