in a sauce pan on low heat mix the chillis, cherry wine&brown suger.

on a skilet brown the coliflour in half the butter. set aside.

mix rucolla&mint leaves in a bowl with lemon juice and seasoning. set aside.

add the coliflour when chilled to the salat, mix&set aside.

on a medium heat pan saute the garlic in butter til golden&add crab meat. saute for 6-7 minutes.

on a plate arrange the salat, place the crab meat on top, & pure the sauce when thickend.