Bear Crabs with Port Wine Sauce

Remove the shells from the bear crabs (or shrimps), rinse the shells well.

Fry the shells in hot butter and oil until brown. Extinguish with white wine and soup and simmer for 15 minutes with the lid closed. Then strain.

Fry the crabs or shrimps in hot butter on both sides for 4 minutes, remove from the frying pan. Pour strained sauce, add port wine, sauce cream and tomato puree, make at high temperature until sauce thickens. Add the diced tomatoes to the sauce, season. Add the crabs repeatedly, heat briefly. Garnish with coriander leaves and serve with long grain rice.

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