Crab Spread Light

Drain the crabs and place them on paper towels. Chop the onion and press the garlic. Fry the onion pieces in oil until golden, then add the crabs and the pressed garlic and fry briefly. Pour in whipping cream and cognac and let it reduce well until there is no liquid left. Then remove from heat, let cool and season with curry, lemon juice, salt and pepper. Stir in the curd until smooth. Stir in the shrimp mixture and season with a little curry if desired.

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