Method

Put all the crab meat into a mixing bowl, then add the mayonnaise, paprika and mustard and stir to combine. Add most of the parsley, reserving a little to use as a final garnish, then measure in a teaspoon of the lemon juice, season to taste with salt and pepper and stir well, then set aside.

Next, half-fill a saucepan with water and bring to the boil, then reduce the heat very slightly to a high simmer and gently lower in the eggs. Boil for 5 and a half minutes (sounds odd, but the idea is to get cooked whites and soft yolks, so that the yolks will make a delicious ‘sauce’ for the crab on toast when cut open – but if you can’t bear soft yolks, by all means just cook the eggs for longer). While the eggs cook, toast the bread and keep warm.
When the eggs have had their time, run them under cold water and remove the shells. Put a slice of toast on each of four plates and top each with one-quarter of the crab mixture, then sit an egg on top of the crab and carefully cut it in half. Scatter over the reserved parsley, then serve straight away, with the lemon wedges and the salt and pepper mills alongside.