Potato Soup with Büsum Crabs

Peel shallots and cut into cubes. Peel and rinse the potatoes and celery and also cut into cubes. Clean leek (use only the white), rinse and cut into small rings. Sauté shallots in 20 g hot butter. Add the potatoes, celery and leek, fill up with clear soup and add the bay leaf spice. Continue until the potatoes are soft. Add nutmeg, salt, pepper and marjoram only when the potatoes are almost cooked. Remove the bay leaf spice. Add whipping cream and stir until hot, but do not let it bubble up. Blend with a hand blender and then strain through a fine sieve. Just before serving, blend in the remaining butter with a hand blender and add final seasoning.

For the crab cakes, stir together egg yolks, flour, milk and oil.

Cut parsley into strips and stir in. Let the dough rest for about 10 minutes. Dip the shrimps into the dough and fry them in 160 °C hot oil for about two minutes until golden brown. Drain on kitchen roll.

Divide the soup evenly into hot soup plates and refine with 120 grams of Büsum crabs, chives and croutons. Serve the crab cakes separately on a plate.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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