Main courses

Grilled nettles with brown crab and bisque

Main courses Hard 60 min

It takes great love to pick crab meat for others! This dish is suited to summer.

Ingredients

1½ kg crab claws
1 handful of wild herbs, e.g. ground elder, marjoram, wild parsnip, wild carrot top and wild garlic
1 organic lemon, sliced
2 small onions
3 tomatoes
1 red pepper
1 splash of white wine
40 nettle tops
Salt and pepper
Oil for frying

Put water in a large pot together with herbs and lemon slices and bring to a boil. Place the cleaned crab claws in the boiling water. Let them cook for 10 minutes, remove the pot from the heat and let the crab claws steep in the water for another 10 minutes.
Now take the crab claws out, strain the liquid through a wire sieve and save it for later. Place a cloth over the claws, tap them gently with the broad side of a hammer and pick out the meat.
Cut onions, tomatoes and red pepper into rough pieces. Clean the pot and fry the vegetables in oil until tender. Add the white wine and then the strained crab stock. Reduce the soup and blend with a stick blender. Season with salt and pepper. Bisque!
Grill cleaned nettles in small bouquets on both sides and season them lightly.
Place the warm nettles in the bottom of the plate, place the picked crab meat on top and pour the warm crab bisque over.

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