Crab Ragout

Chop the onions and cut the cleaned mushrooms into slices. Lightly fry both in butter and sprinkle a little flour on top. Extinguish with the hot bouillon, add whipped cream and simmer the sauce at low temperature for about minutes.

2. Mash 50g of crabs with a fork and stir into the sauce with yogurt and juice of one lemon. Turn the remaining crabs in it to the other side. Do not make more, otherwise the crabs will be tough! Season with salt, pepper and dry sherry.

Serve hot on heated plates. Serve with fresh rolls.

Suggested drink: dry French white wine

with dill in boiling salted water and let cool.

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