Crayfish and Bean Salad

Cook pole beans, kenya beans and seeds of broad beans in boiling salted water to the point. Then quench in ice water. Cut spring onion into rings, mix with all beans. Mix balsamic vinegar, mustard, olive oil, salt and pepper to make a vinaigrette. Season with chicken stock and sugar and pour over the beans.Place the crayfish in a pot with plenty of boiling water, immediately submerge under the surface of the water and bring to a vigorous boil. Remove the pot from the heat and allow to steep for about 3 minutes. After steaming, immediately rinse the crabs in ice water and break the crab meat out of the shells. Just before serving, toss the crabs in butter and season with salt and pepper.Place bean salad on a plate. Garnish with plenty of cleaned parsley. Top with the crayfish and scatter the croutons over the top.

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