Delicious, large, fresh crabs are readily available along this northern coast of France. This recipe mixes the crabmeat with lovely hot onion and chilli flavours, then stacks it between crispy filo pastry.
First make the mayonnaise. Beat the egg yolks in a bowl with the mustard and seasoning, slowly drizzle in the oil, whisking all the time, then finally beat in the lemon juice and vinegar. Preheat the oven to 180°C/350°F/Gas 4.
Place the crabmeat in a bowl, add the chopped chill