Stuffed Crab Rolls

Preparation:

Preparation: Brush the crab by holding it under running water, then dip it in the boiling flavored court-bouillon and boil it for about 20 minutes. Turn it off and let it cool in its cooking broth. Drain the crab, open it from below by pressing it at eye level, carefully extract all the pulp. In a saucepan let the butter melt, let the finely chopped shallots dry, add the minced crabmeat, mix, sprinkle the wine, let it evaporate. Salt a little. Divide the mixture over the grilled aubergine slices, roll them up and secure the rolls with a toothpick. Place them in a pan brushed with olive oil, heat them over a moderate heat. Arrange the rolls on the serving plate. Serve immediately. Accompanying wines: Lison-Pramaggiore Chardonnay DOC, Montecarlo Bianco DOC, Greco Di Tufo DOC.