Crabs
- 3 large cock crabs
- 6 litres of water
- 100g salt
- 3 lemons squeezed
- Thyme
- Bay
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
- Tabasco
- 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
- Chervil
- Crab Stock
- Cream
- Brandy
- White Wine
- Pernod
Method
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.
Pasta
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.
Filling
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.
