This crab cannelloni came about from one of my favourite starters and also from finding all sorts of unique cannellonis in restaurants. The most amazing cannelloni I have eaten was made out of a lobster jelly rolled around a seafood filling. I’m not saying this is beyond me, but it would involve ingredients off the interent and a lot of patience.
I wanted to make an individual fresh pasta cannelloni so that you can fill it with what takes your fancy and dress it accordingly. I was quite surprised that these seemed to work. They are simply a sticky firm filling, wrapped in a layer of fresh pasta and steamed to cook them. The flavourings for this dish come from a chef called Jason Atherton. His first cookbook was called Maze. In it was a starter of avocado puree, crab mayonnaise and a sweetcorn sorbet. Absolute heaven. I’ll make it one day and post it on here.
The luxury item of this dish comes from the lobster bisque. Feel free to use your favourite version or best shop bought. The one thing that really makes it come alive though is the addition of tarragon to the sauce. If you haven’t had shellfish with tarragon this must go on your list to try.
For the fresh pasta in this recipe click here.
- 400g, white and brown meat. Fresh Crab
- 2 Tbsp Mascarpone
- 1 Tbsp Curry Powder
- Squeeze. Lemon Juice
- Few sprigs chopped. Tarragon
- 300g Quantity Fresh Pasta
- 2 Avocados
- Squeeze Lime Juice
- 1 Tsp Sweet Chilli Sauce
- 1 Quantity of Lobster Sauce
- 1 Bunch, chopped Tarragon
- As desired. Cream
- 1 Large tin. Sweetcorn
- 300ml Soya Cream
- Make the cannellonis by mixing all of the ingredients for the filling together. Cut out a rectangle of pasta that is 3in wide. Pipe through a large nozzle the mixture against the long side. Wet the other side of the pasta sheet with water and roll it up. Cut the long roll into 3in lengths. Repeat with remaining pasta. Place the cannellonis on a plate covered with cornmeal/polenta to stop them sticking. Place in the fridge until needed.
- Puree the avocados with the lime juice and chilli sauce.
- Add the sweetcorn to a pan with the cream. Season and simmer for 10 minutes. Puree with a stick blender and pass through a sieve.
- To cook the cannellonis, arrange on a steamer and cook for 5-7 minutes. As soon as you can't see any uncooked pasta they will be done.