Brush the crayfish well under running water and make five minutes in light salted water with a little bit of cumin and a sprig of dill. (Important: Use only live crabs and throw the crabs with their heads in the boiling water at the beginning, so that they are killed on the spot).
Do not make longer or they will become tough.
Cool in the broth, twist out the tail and break off the claws. Scoop out the tail meat, remove the husks from the detached claws. Cut the crab meat into small pieces.
Remove the peel from the mango fruit, remove splits with a kitchen knife and mix with the crab meat.
If fresh tarragon is not available, steep the dried tarragon in the slightly warmed white wine for half an hour. Mix this broth with the mayonnaise and the lean yogurt, season with curry and Angostura bitter, stir in the brewer’s yeast flakes.
Carefully dress the leaf salad with it and arrange in glasses.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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