The crab claws are cooked in salted water for 15 minutes and then left in the water for about 10 minutes. Then the claws are cooled and the meat is removed.

Half of the shells can be crushed further if desired and roasted in a little olive oil in a sauté pan for 5-6 minutes. Chop the shallot and 1 stalk of celery and sauté with them for a few minutes. Add white wine and fish stock and let it simmer for 20 minutes. Strain the stock into a small pot, add cream and let it simmer until the flavor intensifies. Add a pinch of saffron and season with salt and pepper. Set aside.

Clean the vegetables and chop them finely. Sauté them in a pan with olive oil until they collapse and become soft. Add Noilly Prat and let it almost evaporate. Add the crab meat and mix in the crab bisque. Season with salt and pepper and a splash of Pernod. At this point, the dish can be prepared in advance, and the mixture can be stored in the refrigerator until needed.

Distribute the mixture in ovenproof portion bowls. Sprinkle with panko – a Japanese breadcrumb – and Parmesan. If you can't find panko, regular breadcrumbs can be used. Dot with small pieces of butter on top and place the bowls in a very hot oven. Serve when the surface is golden and crispy.

Can be served as a hearty appetizer - or a main course supplemented with a salad and some good bread.