Rinse, clean and cut the cucumbers lengthways into wedges. Rinse the dill, shake dry, pick off the dill tips and chop. Rinse the lemon with hot water, rub dry and finely grate about 1 teaspoon of lemon peel. Mix the crème fraîche, 40 ml milk and lemon zest. Season with salt and pepper. Mix in the cucumber wedges and shrimp loosely and set aside.
Separate 4 eggs. Mix the egg yolks and remaining eggs (2) with the remaining milk (350 ml). Rinse the chives, shake dry and cut into rolls. Stir the chives and flour into the egg milk, season with salt, pepper and a pinch of nutmeg. Beat the 4 egg whites with a pinch of salt until stiff and carefully fold into the dough.
Heat 1 tablespoon of clarified butter in a coated pan. Pour the dough into the pan and fry gently, uncovered, over medium heat for 5-6 minutes. Carefully slide the flatbread onto a flat pot lid. Add the remaining clarified butter (1 tablespoon) to the pan. Using the lid, place the flatbread upside down in the pan and fry gently for another 4-5 minutes.
Divide the dough into pieces and fry the Schmarrn for about 1 minute while turning. Serve with crab and cucumber salad and sprinkled with dill.