Peel off the crab tails, remove the intestines. Wash, sprinkle with juice of one lemon. Mix the remaining juice of one lemon, grated peel, pepper, salt, garlic and 4 tbsp. olive oil into a marinade and marinate the crayfish tails in it for at least 2 hours, turning them to the other side more often. Heat the remaining oil in a frying pan, drain the crab tails and fry them for about 2 minutes on each side. Extinguish with marinade liquid, season with bitters. Toast the bread, rub with garlic to taste and offer with the crayfish tails.
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