1 cup flour
½ Teaspoon salt
1 ½ cup milk, room temp
4 eggs, room temp
4 Tablespoons butter
¼ cup (boiled) saifun noodles, cut
into 1” pieces

In a bowl, mix the flour and the salt. In a separate bowl, combine the milk and the egg and whip until smooth. Whip gently so as to not incorporate air and make foamy. Combine the flour and milk mixture and blend until smooth. Pass through a basket strainer and add the butter and saifun noodles.

Heat a well seasoned crepe pan or Teflon pan to medium hot. Pour one cup of the crepe batter into the pan and roll around until the entire surface has a thin coat of batter. Cook for about 30 seconds and turn. Cook for an additional 10 seconds and remove from pan. The crepes should be slightly golden browned.

Crab Mixture
1 lb fresh crab meat
2 tablespoons minced pickled mango (recipe follows)
2 Tablespoons snipped chives
2 Tablespoons minced scallion
2 Tablespoons minced cilantro
¼ Cup lime-ginger aioli (recipe follows)
2 Tablespoons Dijon mustard

Combine the crab, pickled mango, chives scallion and cilantro. Fold in the mustard and aioli. Refrigerate

Pickled Mango
1 cup rice wine vinegar
½ cup water
½ cup sugar
1 stick cinnamon
1 vanilla bean
3 star anise, crushed
1 Tablespoon coriander seed
1 Tablespoon chipped fresh ginger
4 Serrano chilies split lengthwise
5 kaffir lime leaves
1 mango, peeled and thinly sliced

Combine the rice wine vinegar, water, sugar, cinnamon, vanilla, star anises, coriander, ginger, chilies and kaffir lime leaves in a stainless steel saucepan. Simmer fo20 minutes. Strain out solids and discard all but the kaffir lime leaves. Blend the kaffir lime leaves with the pickling juice until completely incorporated. Let the pickling liquid cool Add the mango slices and refrigerate overnight. This liquid can be used to pickle various vegetables, sweet peppers, and fruit.

Lime-Ginger Aioli
1 egg yolk
1 teaspoon Dijon mustard
2 cloves garlic
¼ cup vegetable oil
¼ cup peanut oil
1 ½ Tablespoon ginger juice (from fresh or pickled ginger)
1 ½ Tablespoon lime juice
salt and whit pepper, to taste

Combine the egg yolk, mustard, garlic in a food processor and process until smooth. Slowly add the vegetable oil, drop by drop. Add the peanut oil in a slow, steady stream until emulsified. Add the ginger and lime juice. Season with salt and white pepper. Refrigerate.

Lobster Vinaigrette
¼ cup Lobster glace (recipe follows)
1 Tablespoon dry Chinese mustard
3 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
1 Tablespoon minced fresh orange zest
2 star anise, crushed
2 Tablespoons brown sugar
1 Tablespoon minced fresh ginger
1 Tablespoon chopped fresh cilantro
½ cup vegetable oil
fresh ground pepper, to taste

Combine the lobster glace, Chinese mustard, rice wine vinegar, soy sauce, orange zest, star anise, brown sugar, ginger and cilantro in a stainless steel bowl. In a steady stream, blend in the vegetable oil until fully incorporated. Add black pepper. Refrigerate.

Lobster Glace (reduced lobster stock)
1 lb lobster bodies or whole lobster, chopped into 1” pieces
1 Tablespoons vegetable oil
1 stalk celery, chopped
1 carrot, chopped
1 bulb fennel, sliced
3 Tablespoons tomato paste
¼ cup brandy
1 cup dry white wine
water
3 sprigs thyme
8 peppercorns

In a large sauté pan over high heat, quickly cook the lobster in one T of the vegetable oil until shells are red. Remove from the pan. Add the remaining vegetable oil to the pan and caramelize the celery, carrot, fennel, and onion until nicely browned.

Add the tomato paste and cook for an additional 3 minutes. Add the brandy and flame. Transfer the cooked lobster along with the caramelized vegetables to a stock pot. Add the white wine and enough water to cover by ½ inch. Add the thyme and peppercorns. Bring to a boil and lower to a simmer. Simmer for 1 ½ hours, occasionally skimming fat and cum as it rises to the surface. Strain out solids using a china cup strainer. Press on the solids to remove all of the stock. Pass the stock through another strainer lined with cheesecloth to clarify the stock.

To make a glace – reduce the lobster stock down to ¼ cup.

To Serve:
3 Tablespoons mustard oil
¼ cup thin sliced scallion
1 Tablespoon yellow mustard seeds

Roll crepes with about ¼ cup of the crab mixture. Place the rolled crepes on a sheet pan in a 350-degree oven for about 5 minutes or until heated through. Coast the bottom of a warm platter with a bout 1/3 cup of the lobster vinaigrette. Arrange the crepes on the lobster vinaigrette. Drizzle on mustard oil. Garnish with thing sliced scallion and yellow mustard seeds.

2001 Winner Mustard Competition Recipe

*By Jeffrey Starr, Winery Chef, Trinchero Family Estates, Napa Valley Mustard Chef of the Year, 2000 & 2001*