Summary

Ingredients

• 4 tablespoon butter
• 1 large onion (s)
• 500 g shelled shrimp
• 2 glasses white wine
• 0.5 liter ½ water
• 3 tablespoon flour butter
• 2 tablespoon cognac
• 1 cup water (approx. 200 - 250 ml content)
• 250 ml crème fraîche
• 2 egg yolks
• dill
• chives
• Salt and pepper, white, ground

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Instructions

1. Rinse the crabs, set the shells aside.
2. Melt the butter in the saucepan, sauté the finely chopped onion while stirring until translucent. Add the crab shells and cook for approx. 2 minutes. Then deglaze with the white wine and 1/2 l of water and simmer over medium heat for 1/2 hour, stirring occasionally. Puree everything in the blender and then rub through a fine sieve.
3. Melt the flour butter over low heat, add the cognac and 1 cup of water. Add the liquid and the crème fraiche. Raise the stove and bring everything to a boil while stirring.
4. Whisk the egg yolks, remove the liquid from the stove. Add the egg yolks, crab meat, dill and chives. Season to taste with pepper, salt and white wine.
5. Some insist on a dash of Worcestershire sauce, I don`t.