Crêpes filled with crabmeat in seafood sauce

For  the crêpes  

For the stuffing:

• If the spider crab is dead boil it in abundant boiling salted water. If it is alive start boiling from warm water. 
• Then cool with cold water and ice.
• Once cooled, open them separating all the soft parts, including those of the legs except for the "gills", and set aside.
• Simmer the onion and the carrot cut into brunoise and when they are soft add the leek. Add the tomato and Soften well.
• Add the crab meat to the vegetables, flambé with the whiskey, add some breadcrumbs and dip in a little thick americaine sauce.

For the sauce:

• Make an americaine sauce.

 For the garnish:

• Peel the prawns leaving the head and the last ring of the tail.
• Make a cut along the back of the peeled shrimp and extract the intestine.

For the decoration:

• Chop the parsley.
• Chop the leek into fine julienne, flour and fry.

SET UP

• Fill each crêpe with the crabmeat stuffing. Give basket, cannelloni or an envelope shape and tie.
• Heat the crêpes in the oven.
• Cook the peeled prawns on the grill.
• Plate up by arranging a pot of americaine sauce, on top the stuffed crêpes and next to it the prawns.
• Decorate with parsley and fried leek.