INGREDIENTS

(serves four)

200g white crab meat
2tbs double cream
1tbs hazelnut oil
2tbs hazelnuts, chopped
1tbs green pepper, diced
1tbs red pepper, diced
1tbs Dijon mustard
Salt and pepper
8 large langoustine tails
1-2tbs white wine
40g butter
4 bundles of vegetable julienne, deep-fried
2tbs herbs, chopped

METHOD

In a saucepan, warm the crab meat, cream, hazelnut oil, hazelnuts, peppers and mustard. Season to taste. Place a ring mould in the centre of each plate and fill with the warm crab mixture.

Pan-fry the langoustine tails, deglaze with white wine and monter au beurre. Arrange the langoustines on the crab cake. Top with deep-fried vegetable julienne. Add the chopped herbs to the deglazed wine. Spoon the sauce around the plate. Serve.

Michel Perraud