Crispy crab corollas Recipe
Appetizers & Shareable
330 g of Buckwheat flour Treblec
75 cl of water
10 g of sea-salt
1 can of Lump of Backfin crab meat
100 g of langostinos (substitute: crawfish)
1 Granny Smith apple
½ celeriac (celery root)
10 sprigs of chives
25 g sea-salt butter
1 small pinch of cardamom powder
1 ½ tsp. Extra Virgin olive oil
The juice of a lime
Crêpe Shell Ingredients
Buckwheat crêpe Bowls Instructions
In a bowl, mix the Buckwheat flour Treblec by hand or with a whisk and add the salt. Pour in the water several times, mixing to obtain a smooth paste. Let the dough rest (about 2 hours)
Cook ten Buckwheat Galettes in a very hot pan (the condition so that the small holes form) regularly greased.
Set aside on a plate and cover to prevent them from drying out.
Cut the Galettes into a 5" to 6" dia. discs using a tartlet mold as a cookie cutter for instance. Brush both sides of the crêpe with melted sea-salt butter. Place them in large muffin cups and bake for 10 minutes at 400° F. Let cool to room temperature.
Peel and grate the celeriac. Peel, pit and dice the avocado. Remove the core from the apple, slice it with a mandolin and cut the slices into quarters. Crumble the crab and roughly chop the Langostinos with a knife.
Combine all the ingredients in a bowl and drizzle with the olive oil and lemon juice. Salt and pepper. Add the cardamom and sprinkle with chopped chives before mixing. Fill the corollas with the mixture and serve.
Clever! Edible crispy crêpe bowl container! A good idea that can be declined in a sweet version for dessert.