Prepare crumbly rice porridge, dress it with butter.

Take crabs out of the shells, mince the flesh, mix with rice porridge, add yolk and stir up.

Shape 2-4 balls, cover them with flour, then dip in white, cover with breadcrumbs and deep-fry. Then pour the crockets with melted butter and cook through in oven.

Put the crockets on a plate, top with parsley bunch and serve. Serve tomato sauce apart.