River Crab Cocktail

Ingredients

• 10 river crabs
• 0.25 l white wine
• 5 peppercorns
• 1 clove mace
• 2 small melons
• 100 g Sour cream
• 100 g mayonnaise
• 2 tsp Tomato paste
• Salt
• Pepper

Instructions

1. 1.

   Bring plenty of water with the wine and spices to a boil and add the crabs, cooking for 6 minutes. Let the broth cool slightly.

2. 2.

   Separate the tail from the body of each cooked crab, open on the belly side, and remove the gut at the lower end. Crack the claws with tweezers and extract the meat.

3. 3.

   Mix crème fraîche with mayonnaise, tomato paste, salt, and pepper to make the sauce. Cut a large wedge-shaped piece from the melons and discard the seeds.

4. 4.

   Shape melon flesh into small spheres using a ball cutter. Combine crab meat with the sauce, refill the melon halves with the crab mixture, and garnish with melon balls.