Crab Ravigote

Boil some large hard-shell crabs, after which put them aside to become cold.
Then turn them over on the hard shell side and with a sharp knife cut the breast
away. Pick the meat off, clean it nicely, being careful not to leave any pieces of
shell in it, and season lightly with salt and pepper. Mix with thick remoulade sauce
and fill up one of the shells, which has previously been washed clean, with the mixture.
The meat of two good-sized crabs so treated will be sufificient to fill the inside
of one shell. Cover the meat with mayonnaise and decorate with fillet of anchovy
and sliced pickles. Serve on a folded napkin with branches of parsley and quartered
lemon.