Crab ravioli, apricot jelly and sea herbs

Les Vergers Boiron

Les Vergers Boiron

Standard Supplier 5th March 2018
Les Vergers Boiron

Les Vergers Boiron

Standard Supplier

Crab ravioli, apricot jelly and sea herbs

We love this crab ravioli recipe from chef Adam Handling!


  • Large crab
  • Caviar
  • Les Vergers Boiron Apricot Puree
  • Chives
  • Sea herbs
  • Olive oil


Boil the crab in a pot of heavily seasoned water for 12 min.
Remove from the water and cool
Pick the crab meat, removing the shells and add to a bowl.
Season with chopped chives, apricot puree to dress along with some good olive oil and salt.
Bring the puree to the boil and add the agar.
Pass and pour thinly on a silicon mat - It will set in 5 min, cut out with a round cutter.
Add the discs like an open lasagne, adding the crab onto the discs.
Top with caviar and finish with some sea herbs and a good olive oil.

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