Difficulty:[usr 3]
In a pot, pour 3 liters of water, add the sliced onions, the carrot cut into slices, 1 sprig of thyme, 2 bay leaves, the parsley stalks and the celery stalk + 30 cl of dry white wine, salt and pepper. Bring to the boil and simmer for 5 minutes, add the cake and cook for 20 minutes.
Leave the cake to cool and peel it. Open it, recover the flesh of the shell, the legs and the claws, break the chest in two and empty it, recover the coral.
Cook the charlotte apples in salted boiling water for 20 minutes, drain them, and cool them under cold water, peel them.
Put them in a salad bowl and crush them coarsely with a fork, add the olive oil and the chopped flat-leaf parsley leaves, the rest of the white wine, the coral, salt and pepper, mix.
Arrange the charlotte salad in a disk on four plates, smooth with a spatula and place the crumbled crab meat on top.
Preferably, serve warm with thin slices of lemon.
