If live, boil the crab in salt water for 20 minutes.
Allow to cool in the stock.
Remove the legs and claws, crack them open and remove the flesh. This is called the “white meat”.
Remove the tail and the undershell, it will break away neatly at a natural line near the edge of the shell. Remove the gills, and the intestines and stomach bag found near to the head. Scoop out all the contents of the shell. This part remaining is called the “dark meat”.
Wash the shell thoroughly.
Chop the dark meat and pass it through a sieve, into a basin, add the breadcrumbs and stir in 25 ml of mayonnaise and a dash of Worcestershire sauce.
Place the white meat in a basin and lightly break it up with a fork, season with salt and sprinkle the vinaigrette. Place the dark meat in the centre of the shell and arrange the white meat on either side.
Hard boil the egg, allow to cool and remove the shell.
Pass the yolk and white of the egg through a sieve separately. Decorate the dark meat with the sieved egg and chopped parsley.
Serve with the remainder of the mayonnaise separately.