Preparation time: 20-30 minutes
Cooking time: 40 minutes (you can candy the lemon in advance)

Candied lemon zest

1. Remove the lemon zest and squeeze the juice from the lemon.
2. Cut the zest into thin julienne strips and blanch twice. Drain.
3. Cook the zest in the lemon juice and sugar on very low heat for 30-40 minutes.

Potatoes

1. Peel the potatoes. Cut 4 rectangles, 4 cm x 10 cm and 5 mm thick. Season with salt.
2. Poach the potato rectangles in olive oil with the remaining ingredients for the potatoes. When they are tender, drain and set aside.

Phyllo crisps

1. Cut out 8 strips of phyllo 10 cm wide. Brush with oil and layer two together.
2. Roll each layered strip around a 2 cm metal tube to give them their shape.
3. Bake for 4 minutes at 220° C (440° F). Cool and unmold.

Avocado sauce

1. Blend the avocado flesh with the vegetable broth and lemon juice; season.
2. Whisk in the olive oil as for a mayonnaise. Adjust the consistency.

Avocados vinaigrette

1. Finely dice the avocado. Combine it in a bowl with the candied lemon and basil.
2. Dress with olive oil, lemon juice, salt and Espelette chili.

Crab

1. Combine the crab with the mayonnaise and a drop of sherry vinegar; season.

Finishing and assembly

1. In a rectangular cutter or mold, place a slice of potato and top with a thin layer of avocado vinaigrette, then crab. Unmold on the center of each plate.
2. Top with a phyllo crisp filled with crab.
3. Sprinkle with baby greens, radish slices and julienne candied lemon.
4. Garnish the plate with two drops of the avocado sauce, serving the rest on the side.