1 good sized heavy crab
6 tablespoonfuls Crisco
2 tablespoonfuls breadcrumbs
3 tablespoonfuls olive oil
2 tablespoonfuls vinegar
1 tablespoonful chopped parsley
Crisp lettuce leaves
Salt and pepper to taste
If possible choose a crab with large claws. Boil crab in boiling
salted water for thirty minutes, take up and break off large and small
claws. Lay crab on its back, pull back the flap under its body, pull
it right out and commence to remove flesh from shell. Take care that
the little bag near head, usually full of sand, is taken out. Throw
away all bone and finny pieces. The flesh is of two kinds, some firm
and white, rest soft and dark. Separate former into little shreds with
a fork, also the white meat from claws, which must be cracked in order
to obtain it. Mix dark soft substance with crumbs, add oil, vinegar,
and seasonings to taste. Toss shredded white meat also in a little
seasoning, but keep the two kinds separate. When shell is empty
wash and dry well. Fill shell with the two mixtures, arranging them
alternately, so that they appear in dark and white stripes. Have it
heaped a little higher in center. Decorate meat with lines of finely
chopped parsley, and force the Crisco round edge with a forcing bag
and tube. Place crab on some crisp lettuce leaves. Arrange some of the
small claws in a circle round shell.