- For consomme
- 3 crabs
- 3 shallots
- chopped 1 stick celery
- chopped 1 carrot
- chopped 1 leek
- sliced 6 tomatoes diced
- 2 tbsp tomato paste
- 150ml brandy litres fish stock
- 6 egg whites
- For crab mixture
- 175g cooked crab meat
- Pinch chopped chives
- Zest lime
- For fromage frais
- 3 tbsp fromage frais
- Zest lemon
crab ravioli
john cook
15th December 2010
crab ravioli
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following crab ravioli recipe a try in your kitchen? - made out of stock using agar as setting agent
Ingredients
Method
For consomme:
cook crabs in hot oil until caramelised, remove from pan. Cook vegetables until coloured, add tomatoes and cook until they break down.Add tomato paste, fry on base of pan. Flambe brandy, add fish stock, bring to boil. Simmer one hour, strain and cool Place cool soup in large saucepan, add egg whites. Slowly heat soup, bring almost to boil. Egg whites will form a "raft". Simmer for five minutes then strain
For crab mixture:
mix crab meat, creme fraiche, chives and lime zest in bowl, season to taste.
For lemon fromage frais:
mix fromage frais and lemon zest in a bowl, season to taste. Place in a piping bag for serving later. Refrigerate.
For cannelloni-style sheet
combine 200ml of consomme and agar agar in small saucepan and heat gently (do not boil), whisking continuously.Pour mix on to flat tray to create a two-millimetre-thick sheet of liquid. Chill in fridge.
To assemble:
cut large rectangle out of crab jelly, fill one end with crab mixture. Roll up into a cannelloni shape.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
