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Ravioli of crab

By Dom Chapman of The Beehive, White Waltham

Ravioli of crab


  • Crabs
  • 3 large cock crabs
    6 litres of water
    100g salt
    3 lemons squeezed
  • Pasta
  • 250g 00 pasta Flour
    1 whole egg (Medium)
    4 egg yolks (Medium)
    1 tbsp olive oil
    1 tbsp cold water
    Pinch of salt
  • Salmon mousse
  • 200g smoked salmon
    200g sole
    1 egg white
    600ml double cream
    Salt and pepper
  • Crab stock
  • 3kg crab shells
    50g onion
    50g carrots
    500g fennel
    50g leeks
    50g celery
    100g tomatoes
    20g garlic
    1g saffron
    100ml Pernod
    500ml white wine
    250ml brandy
    10g thyme
    10g rosemary
    20g parsley
    2 litres water
    Salt and pepper
    Lemon juice
    150g butter
    500ml double cream
  • Filling
  • 1kg picked crab meat
    500g brown crab meat
    200g salmon Mousse
    5g tarragon
    5g chervil
    10g parsley
    10g chives
    Lemon juice to taste
    Salt and pepper
  • To make raviolis
  • Pasta
    50g filling
    2 egg yolks
  • To finish crab ravioli
  • Samphire
    Tomato Concasse
    Crab Stock
    White Wine


The crabs

Combine water, lemon juice, salt and aromatics and bring to the boil. Add crabs and simmer for 10 minutes. (Cooking time depends on the size of the crab.)

Once cooked remove from water allow to cool and pick down all meat removing all shell. Keep white and brown meat separate.


Put the flour into a large bowl and make a well in the middle.

Pour all the other ingredients into the well and slowly start to bring the Flour in from the edges.

Keep going until your mix starts to form a dough. As it starts to come together, tip the mix onto the table and need for about 4 or 5mins until smooth.

Cover with cling film or use straight away.

Salmon mousse

Remove all skin and bone from fish and cut into large chunks.

Place in the blender (Robo Coupe) and blend with the egg white until a paste.

Remove from Robo and pass through a fine sieve.

Place paste into a large bowl and then place over ice,

Using a wooden spoon, slowly begin to add the cream.

Check consistency of the mousse by poaching a little spoonful in simmering water (do not boil).

Continue to add cream until the right consistency is achieved.

Correct seasoning of the mousse and store in fridge until required.

Crab stock

Break crab shells up so they are as small as possible then roast in the oven for 10 minutes. Remove from oven and deglaze with brandy. (Be careful as the brandy will ignite and the flames can get quite high in the kitchen)

Slice all vegetables then sweat down in olive oil. Cut tomatoes in half and caramelise in the oven.

Add crab shells, tomatoes, wine, pernoid and all aromatics except parsley to the pan and bring to the boil. Boil for 2 minutes to remove alcohol then cover with water.

Simmer for 1 hour then remove from heat and infuse with parsley.

Pass stock through a fine sieve, and then reduce to intensify flavour.

Finish stock with double cream, salt, pepper, lemon juice and Tabasco.

Store stock in fridge until required.


Combine all ingredients then correct seasoning and store in fridge until required.

To make raviolis

Weigh filling out into 50g balls.

Roll pasta to setting one on the pasta machine.

Lay one sheet of pasta on a piece of parchment paper and place filling in the middle.

Egg wash around filling then lay another piece of pasta over the crab mix.

Carefully press around the filling, being careful that all air is removed.

Using a cutter trim to the right size then cover and store in the fridge until required.

Created by

Dominic Chapman

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