Crayfish Omelette

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 Break the crab meat out of the shell and set aside. Sauté the bacon and onions with a little butter on the hot grill plate. Then add the crab pieces.

➌ Beat the 10 eggs and mix with the cream, season with salt and pepper. Pour onto the grill plate, stir a little and then allow to set slightly. Place the crab, bacon and onion mixture on top and slowly roll it up.

➍ To serve, garnish with the cress and a few cherry tomatoes.