Crab Tails Meatballs with Creme Fraiche Sauce

Remove the scampi from their shells, gut them and chop them coarsely. Process in portions in a food processor to a farce. Refrigerate.

Peel and finely dice the red onions. Slit the red and green chilies lengthwise, remove seeds, and finely dice separately. Pluck the coriander leaves from the stems. Peel the garlic clove. Chop both finely. Mix 2/3 of the onions, the green chilies, half of the cilantro leaves and the garlic with the shrimp farce.

Season with salt and pepper and form twelve meat loaves. Refrigerate.

Grate the zest from the lime and squeeze out 1 tbsp. of juice.

Mix crème fraîche with lime zest and juice, remaining onions, remaining cilantro greens and red chilies. Season with salt and pepper.

Heat the oil in a frying pan. Fry the meatballs in it for about 4 minutes on each side until golden brown. Serve with the cream-fraiche sauce. Serve with Paradeiser-Frisée-leaf salad and baguette.

Paradeiser-Frisée-Leaf Salad: For 4 portions of 1 Frisée lettuce pluck the light green and the yellow leaves into pieces, rinse and spin dry. Cut 4 tomatoes into slices. Peel 2 shallots, finely dice, stir with salt, pepper, 1 tbsp. juice of one lemon, 1/2 tsp. grated lemon zest and 4 tbsp. olive oil to make a salad dressing. Fold in tomatoes and frisée.

Nutritional values

Fat in g: 1

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