Preparation time: 15 minutes
Cooking time: 30 minutes
 

Recipe by Roland Menard of Manoir Hovey

Crab Croquettes

1. Chop the vegetables very finely.
2. Sweat the vegetables in the oil. Cool.
3. Deglaze the pan with white wine and reduce until almost dry.
4. In a bowl, combine the cold crabmeat with the mascarpone, mustard and mayonnaise.
5. Blend in the cooked vegetables.
6. Form into small balls.
7. Dip in egg and roll in bread crumbs.
8. Cook in a 200° C (400° F) oven for 7-10 minutes, depending on the size.

Ratatouille

1. Cut all the vegetables into small cubes.
2. Cook the vegetables in the oil and butter.
3. Season with salt and pepper. Cook for about 10 minutes, leaving the vegetables slightly crisp.
4. Add the basil leaves at the end of the cooking time. Correct the seasoning.

Shrimp

1. Grill the shrimp for 1 minute on each side.

Presentation

1. Place the ratatouille on plates.
2. Arrange the crab croquettes and shrimp on top.
3. Add a little pesto, if desired. Serve immediately.