Stuffed grilled crayfish

➊ Since crab meat can spoil very quickly after being killed, crabs are usually delivered alive. So you have to kill them yourself. To avoid unnecessary suffering for an animal, a few points should be observed: Fabian Beck puts a large pot of water on the stove, adds a few bay leaves, salt, pepper and caraway seeds so that the crabs take on some flavour while cooking. Only when the water is really bubbling does Fabian put one crab after the other in. The water should continue to bubble, as this is the only way to kill the crabs as quickly as possible. After about two minutes, he reduces the heat and lets the crabs simmer for a while. They are then shocked with ice water so that the red colour is retained. To get to the meat, first twist the tail part off the head and bend the shell open from the belly side. Then cut into the back and remove the intestine. The claws can be tapped open with the back of a knife, then the meat is slowly pulled out.

➋ Halve the crayfish lengthways and scrape out the head a little with a spoon. Cut the zucchini, peppers and tomatoes into small cubes.

➌ First, sauté the zucchini and the pepper cubes in a little olive oil on a hot grill plate. Sprinkle with the rosemary and thyme and add the garlic. Season to taste with a little sea salt and pepper.

➍ Fill the head space with the mixture and put some on the tail. Sprinkle with some mountain cheese and bake indirectly at around 200 °C for around 5 minutes.