Garnish cooked crab like a pro with this recipe of crab dressed with alternate lines of egg yolk, egg white, capers and parsley.
Remove the meat from the crab, pick through and place back into the crab shell.
For the topping, place the eggs in a saucepan and add cold water to cover. Bring the water to a simmer and then cook for six minutes. Cool the eggs under cold running water, separate the egg yolk from the white and grate them separately and keep to one side.
Decorate the top of the crab with lines of the egg yolk, egg white, parsley and capers. Serve.
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