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1
Toss the apples with the lemon juice to coat in a small bowl.
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2
Slice the sweet potato, using a Japanese mandolin slicer, lengthwise into 18 very thin slices.
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3
Adjust the mandolin to a thicker setting (matchstick thickness).
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4
Slice the remaining sweet potato into larger slices, and then slice those with a knife and cut into brunoise.
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5
Bring a large pot of water to a boil and sprinkle with salt.
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6
Cook the sweet potato slices until just al dente, 3 to 5 minutes.
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7
Let cool on a sheet tray.
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8
Heat the butter in a small saute pan over medium heat.
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9
Add the brunoise sweet potatoes and a pinch of salt and cook until tender but not mushy, about 5 minutes.
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10
Remove from the heat.
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11
Mix the crushed red pepper flakes, scallions, half of the apples and the mustard in a large bowl and season with salt.
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12
Gently fold in the crab using a rubber spatula, being careful not to break up the meat.
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13
On a clean flat surface, lay out 1 of the sweet potato slices.
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14
Spoon about 1 tablespoon of the crab filling 1 inch from a short side.
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15
Fold the border over the filling, and then continue to roll up the cannelloni.
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16
Transfer the cannelloni to plates seam-side down, using a small offset spatula.
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17
Continue the process, plating 3 cannelloni per plate.
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18
Top each plate of cannelloni with 2 teaspoons of the remaining apples and 2 teaspoons of the sauteed sweet potatoes.
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19
Cover with some of the Parmigano Sauce and a few sprinkles of grated Parmigano-Reggiano.
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20
Lightly brown the tops, using a torch, and serve with the arugula.
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21
Heat the olive oil in a saute pan over medium heat.
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22
Once the oil is hot, cook the onions until softened, about 5 minutes, and then pour in the milk and simmer.
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23
Melt the butter in another saute pan over medium heat, and then add the flour and cook until the flour and butter resemble wet sand, 3 to 4 minutes.
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24
Strain the milk and gradually whisk into the butter and flour until incorporated, and then season with salt and nutmeg.
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25
Slowly bring the mixture to a boil, stirring frequently to prevent scorching on the bottom.
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26
Once the sauce has come to a boil and thickened, stir in the grated Parmigiano-Reggiano.
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27
Remove from the heat and stir in the creme fraiche.
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28
Taste and adjust the seasoning, if needed.
