Crabs with Kohlrabi a La Krem

Fry a finely chopped shallot, the finely chopped vegetables and garlic in a little bit of butter. Add the parsley and season with salt and pepper, keep warm.

Remove the peel from the kohlrabi, first cut into slices, then into strips and finally dice. Blanch the cubes in salted water until soft, then keep warm.

Sauté a finely chopped shallot in a little butter until light, dust with flour and add the whipping cream. Bring to a boil, stirring throughout. Add curry, nutmeg, vegetable stock powder, salt and freshly ground pepper to taste. Add the diced kohlrabi and stir again to combine.

Form the crayfish in boiling salted water for 2 minutes, remove the pan from the stove and cook the crayfish for another minute, then rinse in cold water. Using a large kitchen knife, cut the crayfish in half, including the shell. Remove the intestines from the tail and the stomach (a cartilage-like structure) from the head and discard. Break out the claws and save the meat. Also remove the tail from the shell of eight of these crab halves. Set the carcasses aside for the sauce. Season the remaining crab halves with salt and pepper and fry them with the underside of the meat in a little butter together with the caraway seeds. Add the root vegetables. Cook the crayfish with

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