For 4 people
For 4 people
In a saucepan two-thirds filled with cold water and a handful of coarse salt, immerse your crab. To prevent it from escaping, you can cover the saucepan at the beginning of cooking. Bring to a boil and cook for 20 minutes, then let it cool before shelling the crab.
Remove the meat from the legs, claws, and body and set it aside. Don't forget to collect the coral from the shell; it's very tasty!
Prepare the mayonnaise by mixing the egg yolk, mustard, and oil. Add lemon, salt, and pepper to taste.
Dice the fennel and tomato into small cubes and mix them with the crab crumbs and mayonnaise. If necessary, add more mayonnaise to bind everything together. Refrigerate.
For the crispy topping, cut the filo pastry into triangles and bake them in the oven until golden. Let them cool before serving.
To serve, place a brick triangle on a plate, add a teaspoon of crab filling to the center, then another triangle, another teaspoon of filling, and finish with a final triangle.
Garnish with fennel leaves or other and serve immediately.
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