For Decorating
One and a half ounces of Coral Butter.
One and a half ounces of Green Herb Butter.
One and a half ounces of Butter.
Mix the oil, vinegars and seasoning.
Break off the legs and claws, and remove the flesh with a skewer. Underneath the crab all around will be found a dark mark in the shell; knock well on the inside of this and the piece will break away. Remove the flesh, being careful not to use that which is greenish-looking and mixed with curious coarse hairs. Keep some nice white shreds for garnish and mix the remainder of the flesh with the dressing. Wash and dry the shell and put the mixture into it.
Sprinkle that kept for garnish on top and pipe a row of bright red coral butter around the edge of the shell. Next put a row of green butter, and then one of plain white butter. Serve up on a lace paper.