Crab Sauce

For the crab sauce, finely chop the greens and onions and sauté in the butter until golden. Bring to a boil with the stock and white wine.

Add the crayfish and simmer on low heat, covered, for 8-10 minutes. Take out the crayfish, remove the meat and keep warm. Grind the crab shells very finely in a mortar and add them to the crab stock with the finely chopped tomatoes and the finished béchamel sauce.

Let it boil down again, strain and season with cognac. Whisk the cream and egg yolk well and thicken the crab sauce with it and finish with butter.

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