1 bottle of white wine
100 gr. carrots
150 gr. fresh mushrooms
1 glass of cognac
250 ml. milk cream
1/2 cup of béchamel
1 garlic clove
Keep the crabs in plenty of water for 24 hours.
In a large saucepan, boil 1 lt. of water, add the sliced carrot, sliced onion, a garlic clove, thyme, bay leaf, parsley, pepper and white wine. Cook for 25 minutes.
Add the crabs and boil, cook for 2 more minutes.
Then, take the crabs away and take their shells off. Save the heads and tails.
Meantime, keep cooking the broth until reduced by half. Strain and add the milk cream and béchamel. In a large skillet, sauté the mushrooms, spice to taste and add the crab heads, minced.
Add the cognac, butter and reduce by half to obtain a crab sauce.
To serve: Heat 4 dishes, pour the crab sauce, place the crab tails, very hot in a crown shape, pour the broth atop and brown for a few minutes in the oven.