Crêpes of CORPAChef Spider Crab

Make a crêpe batter with the eggs, milk, flour, butter and salt.
Add powdered liquorice and leave to settle in the cold store.
Cook the crêpes, making sure to brown them evenly and fill them with the CorpaChef Spider Crab Base. Roll by folding the ends inwards.
Sprinkle with sugar and caramelize with a torch.
Prepare a mix of Lollo Rosso, regular lettuce, escarole, watercress, lucerne and onion sprouts, radish, etc. Dress.
Add a CorpaChef Cream of Shellfish sauce.