Carefully pour fresh water over live crayfish several times and wash them, moving them back and forth with a wooden stick. In a pot, boil beer with salt and caraway seeds, add crayfish and cook for 5-8 minutes. Add butter, parsley, and freshly ground pepper and bring to a boil again. Remove crayfish and keep warm. Stir the crushed bread into the sauce and thicken with it. Season the sauce again and serve with the crayfish.
Preparation Tip:
The sauce can also be bound with flour and butter.
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