4 eggs, beaten
1 teaspoon salt
1/2 teaspoon grated lemon juice
2 tablespoons dry yellow mustard
1 pinch ground nutmeg
1/4 teaspoon ground black pepper
Place eggs in a small bowl and remove from pans, leaving room in the pan for the eggs to rise in.
Beat together the lemon juice, mustard, nutmeg, and pepper; whisk into eggs.
Cook crab in a shallow dish, cover with foil, and place in freezer container of a very large plastic container. Remove foil and place crab in freezer container.
Cover with foil, tightly seal plastic container, and allow to chill for at least 3 hours.