Use fresh or frozen crabs raw.
Beforehand, if necessary, pull off the shell with legs and intestines. Put the mussels in the vinegar-salt liquid and bring to a boil.
Let them steam for 3-5 minutes, until they open and you can take out the meat. Add the calamari to salted water and cook until tender, about 1 hour.
Let the seafood cool and sprinkle with lemon juice. For the sauce, beat the egg yolks with the egg, sherry and sugar in a hot water bath until the sauce is very creamy.
While continuing to beat, add salt, pepper and nutmeg.
Let the raspberries thaw until you can press them through a sieve, stir the pulp into the sauce so that it cools completely.
Mix with the salad just before serving or serve separately.
Serve with fresh white bread.