|Crab||4 Pound, cooked and prepared (2 Kilogram)|
|Vinaigrette dressing||4 Tablespoon (Adjust Quantity As Needed)|
|Fresh bread crumbs||2 Tablespoon|
|Cayenne pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Hard cooked egg yolk||1|
|Chopped parsley||1 Tablespoon|
|Lettuce leaves||4 , torn into pieces|
|Tartar sauce||250 Milliliter (1 Cup)|
Wash the crab shell thoroughly and dry it well.
Put all the white meat into a bowl, mix in a spoonful of vinaigrette and set aside.
In another bowl mix the claw meat with the bread crumbs, adding some of the cream if the mixture is too dry.
Season to taste with salt, pepper, cayenne and a few drops of lemon juice.
Pile the white crabmeat into the middle of the shell.
Arrange the claw meat on either side.
Sieve the egg yolk and arrange it in 2 strips dividing the white meat from the claw meat.
Arrange the parsley in the same way.
Lay the crab on lettuce leaves and serve with the sauce.