Crab Ragout in Kohlrabi

Boil the crayfish and remove the shells. Cut off lid with green from kohlrabi and save for decorating. Peel remaining kohlrabi, carefully hollow out and cook in salted water until al dente. Cook kohlrabi sections with broccoli or zucchini cubes also until al dente. For the crab ragout, first mix up the basic white sauce with a dash of brandy and some paradeis pulp and possibly some crab butter. Mix this crab sauce with the removed crabs, vegetables and basil. Season well with salt and pepper. Place the kohlrabi on warmed plates, fill with the crab ragout, place the kohlrabi lid on top and serve.

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