Michael Caines Crab Ravioli Recipe

Michael Caines Crab Ravioli Recipe

As featured on our 'From Boat to Plate' films, below is Michael Caines delicious Crab ravioli with lemongrass and ginger sauce recipe. Serves 4.

  • Posted by:
  • Posted on:


Crab ravioli mousse
Basil Ravioli Pate
Basil oil
Basil puree
Lemongrass and ginger sauce

Crab ravioli mousse
125g white crab meat
40g brown crab meat
40g scallops
5g ginger, diced finely and blanched three times
25ml double cream
1 egg yolk
Lemon juice
Salt and pepper
Cayenne pepper

Basil Ravioli Pate
250gr plain flour
3 egg yolks
1 whole egg
10gr water
4gr salt
20gr basil oil
20gr basil puree

Basil oil
10g fresh basil
100g olive oil

Basil puree
500gr basil leaves, washed
Salt and pepper

Lemongrass and ginger sauce
250g crab carcasses
75g shallots
50g fresh lemongrass
75g brown crab meat
25g fresh ginger
5g whole coriander seeds
5g whole white peppercorns
75g unsalted butter
250ml fish stock

To finish sauce
300g unsalted butter
3g salt
1g ground white pepper
5ml lemon juice


Crab ravioli mousse
1. Place the scallops, egg yolk, cream and brown crab meat in a blender until mixed into a fine mousse
2. Remove from the blender and place into a bowl over some ice
3. Add the diced ginger and white crab meat. Season with salt and pepper and a pinch of cayenne pepper. Add a few drops of lemon juice.
4. Test mousse for texture and adjust seasoning if required.

Basil Ravioli Pate
1. Mix together the basil puree, basil oil, egg and egg yolk. Place into a food processor and sieve in the flour with the salt
2. Turn on and add slowly the water until the correct texture. The amount of liquid taken by the flour will vary so be careful not to make the mix it too dry or wet. Should be a velvet texture.
3. Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.
4. Once rested roll out with either a rolling pin or pasta machine.

Basil oil
1. Gently heat the oil to 80 degrees and then add the basil. Allow to infuse and then place in to a jug blender. Blend and the pass through a fine sieve.

Basil puree
1. In lightly boiled salted cook the basil leaves until soft and tender. Refresh in iced water
2. Drain from the water and then place into a blender. Blend to a fine smooth puree and then pass through a fine sieve
3. Adjust the texture by adding water and then season with salt and pepper

Lemongrass and ginger sauce
1. In a stainless steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes.
2. Add the peppercorns and coriander seeds and sweat for another 2 minutes.
3. Add the brown crab meat and crab carcasses and sweat for 5 minutes
4. Add the fish stock and bring to the boil then simmer for 20 minutes.
5. Pass through a fine sieve.
To finish
6. Take the sauce and add the butter, salt, pepper and lemon juice. Whisk together

To serve
1. Split the crab mousse into 4 equal portions and round into a dome shape using the back of a spoon.
2. Cut the basil ravioli pate into 8 equal sized squares (4 x 4 inches)
3. Place the crab mousse centrally into one square and place a second sheet on top
4. Using lightly dusted thumbs follow the curvature of the mousse and pat down the edges to seal the edges together
5. Cook in hot water (80-85 degrees) for 8 minutes

Back to articles

Back to top


Popular searches

Customer support

Get in touch

About us

Come and see us

Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

Opening hours

Mon-Sat 8am-10pm | Sun 8am-9pm