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Crabs, Ravigote

Place one and a half pounds fresh crab meat flakes in a bowl, season with a teaspoon salt, a saltspoon cayenne pepper, a teaspoon French mustard and half teaspoon freshly chopped parsley; add one finely chopped hard boiled egg, three tablespoons vinegar, a tablespoon oil and mix well. Neatly clean six hard crab shells, then evenly divide the preparation in the shells, give them a nice, dome form and evenly spread a ravigote over them. Cut four anchovies in oil into four lengthwise strips each, arrange over the crabs, dress on a dish with a folded napkin, decorate with a little parsley and serve.