Crispy corolla with crab

Crispy corolla with crab

Looking for an original entry? Over here the good cakes! A recipe that will amaze your guests.


  • For 4 people
  • Buckwheat pancakes:
  • 330 g of buckwheat flour Francine
  • 75 cl of water
  • 10 g of salt
  • Garnish :
  • 1 can of crab 100% flesh and legs
  • 1 tray of 100 g crayfish tails
  • 1 granny apple
  • ½ celeriac
  • 1 lawyer
  • 10 sprigs of chives
  • 25 g half-salted butter
  • 1 tip of c. to c. of cardamom powder
  • 1 ½ tsp. to s. olive oil
  • the juice of a lime
  • salt
  • pepper


Buckwheat pancakes: In a bowl, mix the flour by hand or whisk and add the salt. Pour the water in several times, mixing to obtain a smooth paste. Let the dough rest (about 2 hours). Cook ten patties in a very hot pan (the condition for the formation of small holes) regularly greased. Reserve on a plate and cover to prevent them from drying out. Garniture: Cut the pancakes into corolla using a tartlet as a cookie cutter. Brush with butter melted both sides of the patties. Place in muffin cups and bake for 10 minutes at 200 °. Allow to cool to room temperature. Peel and grate the celery root. Peel, pit and cut the avocado dice. Remove the core of the apple, slice it with the mandolin and slice the slices. Crumble the crab and coarsely chop the crayfish. Combine all the ingredients in a bowl and drizzle with olive oil and lemon juice. Salt and pepper. Add the cardamom and sprinkle chopped chives before mixing. Fill the corollas with the mixture and serve. Photo: Francine / Philippe Vaurès Santamaria