Sauce with River Crabs

Ingredients

• 250 g river crab (pre‑cooked)
• 1 small white onion
• 1 tbsp Tomato Paste
• 1 tbsp butter
• 150 ml whipping cream
• 150 ml lobster stock
• Salt
• white pepper (freshly ground)
• 1 tsp chili powder

Instructions

1. 1.

   Peel and finely chop the onion. Melt the butter in a pan over low heat and gently sauté the onion until translucent.

2. 2.

   Add the crabs to the pan and continue sautéing for a few minutes.

3. 3.

   Pour in the cream and lobster stock, bring to a boil, then reduce heat. Stir in the tomato paste and let the sauce reduce by about two‑thirds over low heat.

4. 4.

   Season with salt, pepper, and chili powder to taste.