Crab Tails with Feta and Tomatoes

Peel and clean the crayfish tails except for the tail segment (remove the intestines, etc.). Season with salt, pepper and juice of one lemon. For the sauce, peel the onion and cut into coarser cubes, clean the spring onions and cut into thicker rings. Heat olive oil in a frying pan and sauté both types of onion. Peel 2 cloves of garlic and cut into slices, sweat briefly, then extinguish with chicken stock. Pit olives and chop coarsely, cut basil into strips. Add the tomatoes cut into sixths and steam, season with freshly grated nutmeg, salt, pepper and honey. In a non-stick frying pan, heat olive oil and fry the crayfish tails with garlic, rosemary and thyme on both sides, then remove from the pan. Add the feta cheese cut into 1 cm cubes to the frying pan and fry briefly. Arrange the tomatoes on plates, place the crayfish tails and feta on top and garnish with herbs.

Red wine

Our tip: It is best to use fresh herbs for a particularly good aroma!

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