Directions

1. Preheat the oven to 180ºC. Grease a pan with butter and line it with breadcrumbs. Clean the skins and skins, chip it and set it aside. Melt the butter in a saucepan and add the finely chopped onion and garlic, cooking until the onion is translucent. Add mustard and flour dissolved in water and mix. Without stopping stirring, add the heated milk, little by little, until you get a homogeneous cream.
2. Cook over low heat, stirring, three to four minutes. Add the cheese and remove from heat. Let it cool a little, add the crab, the egg yolk and the chives and season with salt, pepper and nutmeg, wrapping. Beat the egg white and add it gently to the filling. Place in the pan and bake 20 to 25 minutes.
3. In a frying pan light the hazelnuts and give just a few minutes of heat to have a toasted touch. Peel and cut the red onion into small pieces and a pyrex dish prepare the vinaigrette with olive oil, juice and lime zest and cover the salad with this dressing, fresh mozzarella and toasted hazelnuts.