crab ravioli

john cook

john cook

15th December 2010
john cook

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


  • 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


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.

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