200 grams  crab meat 150 grams  mixed greens 1 large  tomato, peeled, seeded, and diced 4 or 5 large  basil leaves, chiffonnade 1 large  shallot, minced 120 milliliters  extra-virgin olive oil 60 milliliters  lemon juice   fine salt and freshly ground pepper, to taste 12  crêpes (5" diameter)
	1.   Preheat oven to 170 °F. Gently warm the crab in the oven. 2.   Combine oil, lemon juice, salt, and pepper and emulsify into a sauce. Combine about half the sauce with the tomato, shallot, and basil. Combine the remaining sauce, as required, with the mixed greens. Divide the greens among the serving plates. Combine the tomato mixture with the crab. 3.   Put a tablespoon of crab in the center of a crêpe, spread to cover one half, and fold the other side of the crêpe over the first half. Arrange three crêpes on each plate and serve immediately.
	Yield: 4 servings. Ref: Cuisine Actuelle, February 2000, page 15.
	©2001 Peter Hertzmann, Inc. All rights reserved.