The crab pie of the Auberge de la Selune (Normandy, France)

The crab pie is the Jean-Pierre Girres' recipe that made the reputation of the Auberge de la Sélune. It is a hot entrée based on crabmeat, julienned carrot and celeriac, and is baked in an bowl covered with puff pastry. It is eaten with a Beurre Blanc.

For 8 people

2 kg spider crab or crab
( following the season)
50g carrots
50 g celeriac
100 g shallots
Puff pastry
Butter
Salt, pepper

Cook the spider crabs, then shell them.

Peel, cut the carrots and the celeriac.

Take tins, butter and season the bottoms.

Garnish with a layer of carrots and celeriac, then the spider meat, then another layer of carrots and celeriac.

Cover with the puff pastry. Coat with an egg and bake for about 15 minuts.

Crab pies are served with a white butter.