Bag Crabs

Ingredients

• 4 living bag crabs (about 400 g)
• 2 tbsp butter
• 2 tbsp flour
• 0.125 l milk
• 2 Eggs
• 5 tbsp freshly grated Parmesan
• 2 tbsp mixed chopped herbs (dill, chervil, parsley)
• Salt
• 1 pinch cayenne pepper

Instructions

1. 1.

   Place the bag crabs in 4 l of boiling water and cook for 10 minutes. Remove, cool under cold running water. Carefully crack the shells from below, remove the innards and loosen the meat. Rinse the shells and set aside. Crack the claws, extract the meat and mix with the shell meat. Separate the eggs.