Stuffed crabs

Ingredients

Steam-cook the velvet swimming crabs. Wash the shells and keep them aside.

• Seafood juices:
Crush the inside of the crabs. Wash, peel and dice the shallots and the carrots. Slice the tomatoes.
Heat-up some olive oil in a stew pot. When it is very hot, put-in the crab carcasses. Roast without browning.
Add the herbs; cook for 3-4 minutes around and flambé it in cognac.
Pour-in the white wine, the tomatoes and the tomatoes purée.
Reduce to the ¾ and moisten with water up to the carcasses. Bring it to the boiling. Gently boil it for 1h – 1h30 more.
When it is cooked, strain it through a fennel and reduce it again until it takes the consistency of syrup (3 dl).
Add the gelatine, the mustard, the chilli pepper and the Tabasco.
Aside, beat up the cream.
Cool down the seafood syrup. With a spatula blend the whipped cream into it.
Stuff the crabs with a little seafood cream and put some crabmeat upon it.