Mix the tomatoes and put them into a straining cloth. Thus, the clear(!), almost colorless, but highly aromatic tomato juice runs off. Place together with nice clear fish stock and heat. Season to taste with salt, pepper and cayenne. If the tomatoes still have too much acidity, add a pinch of sugar, this rounds off the flavor in an almost miraculous way.For the crayfish Schöberl beat the 2 egg whites until stiff, stir in the yolks and fold in the sifted flour. Season with a little salt, pepper and nutmeg. Then carefully mix in the peas, crab meat and Parmesan and spread on a baking tray lined with baking paper to the thickness of a finger. Bake in the preheated oven at approx. 190 °C for 10 minutes until golden brown. Please be careful: if the Schöberl are baked too long, they will become dry and the crab meat tough! Now place the Schöberl with the diced tomatoes and freshly chopped basil in hot soup plates and pour in the hot tomato essence just before serving.