1 crab (cooked)3 tablespoons of chopped pickles1 large hard-boiled egg3 tablespoons of mayonnaise1 tablespoon of mustard3.4 fluid ounces (1 deciliter) of beer
Preparation
Remove the claws from the crab and set them aside.
Using a knife, remove the contents of the belly, separating the shells, entrails, and tail from the meat and roe.
In a bowl, place the crab meat and roe, add the chopped pickles, chopped hard-boiled egg, and the remaining ingredients, and mix very well.
Wash the crab shell thoroughly and use it as a bowl to serve the filling.
Garnish with chopped pickles and serve with toast or toasted bread.