Recipe shared by Vanessa Strike.
There are no exact quantities as each crab is so different so just add a dash of this, a dash of that - taste and adjust as you go.
Mash brown meat very finely with a fork in a wide shallow bowl, to a smooth paste (remove coral if any). Then add a little mayonnaise, chopped parsley (flat, continental is good), chopped olives, Dijon mustard, lemon juice, cayenne and black peppers, a little Extra Virgin Olive Oil (to thin it slightly) and if you like them a few bruised and very finely chopped very small capers are good too.
Finely chopped spring onions are a good alternative to olives.
This mixture freezes well in useful small quantities and any left overs make delicious brown bread sandwiches with cucumber, or as canapes on oatcakes (mini) or toast or french bread.
Delicious washed down with well-chilled Muscadet Sevre-et-Maine Sur Lie.