1/2 pound lump crabmeat, picked over, cartilage and shell removed |
1 tablespoon mayonnaise |
1 teaspoons lemon juice or to taste |
1 teaspoon dijon mustard |
2 teaspoons minced green onions |
1 teaspoon minced parsley leaves |
1 teaspoon capers |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1/2 recipe basic crepes, as follows, or 6 store-bought crepes |
6 blanched chives |
black truffle vinaigrette, as follows |
2 cups microgreens, mache, or baby lettuces |
3/4 cup all-purpose flour |
3 large eggs, beaten |
6 teaspoons melted unsalted butter |
3/4 cup plus 3 tablespoons whole milk |
pinch salt |
1/4 cup champagne vinegar |
3 tablespoons olive oil |
2 tablespoons truffle oil |
1 tablespoon black truffle shavings, minced |
1 tablespoon fresh squeezed orange juice |
2 teaspoons honey |
1 1/2 teaspoons minced shallots |
1 teaspoon chopped fresh parsley leaves |
1 teaspoon chopped fresh tarragon leaves |
1 teaspoon chopped fresh basil leaves |
salt and freshly ground black pepper |