INGREDIENTS For 2 people For cromesquis: 120 g of crabmeat, fresh or in box 1 chopped shallot 1 small piece of chopped ginger 1 tablespoon cottage cheese 1 lemon (zest + juice) A little chopped coriander A few drops of Tabasco Salt pepper 1 beaten egg 80 g sifted flour 100 g bread crumbs Peanut oil For the Yuzu sauce: 35 g of yuzu jam 3 cl of Berger Blanc (d'Ouzo or other aniseed aperitif) 100 g of cottage cheese For the mesclun: Spinach leaves Beet leaves Chervil Olive oil Lemon Salt pepper PREPARATION Crumble the crabmeat before adding shallot, coriander, zest and lemon juice, ginger, cottage cheese, tabasco, salt and pepper. Form 4 dumplings using two tablespoons and allow to harden in the freezer. Mix the cottage cheese with the yuzu jam before adding the Berger Blanc. Heat the frying oil to 180 degrees. Break the egg and whip it. Prepare a bowl of flour and a bowl of breadcrumbs. Roll the dumplings successively in flour, egg and bread crumbs. Repeat the process twice in a row. Immerse them in the boiling oil and leave to brown. Place on paper towels. Serve immediately with Yuzu accompaniment and mesclun salad.
