How to make: the Beehive's ravioli of crab

Ingredients​

• 3 large cock crabs
• 6 litres of water
• 100g salt
• 3 lemons squeezed
• Thyme
• Bay

Salmon mousse​

• 200g smoked salmon
• 200g sole
• 1 egg white
• 600ml double cream
• Salt and pepper

• 3kg crab shells
• 50g onion
• 50g carrots
• 500g fennel
• 50g leeks
• 50g celery
• 100g tomatoes
• 20g garlic
• 1g saffron
• 100ml Pernod
• 500ml white wine
• 250ml brandy
• 10g thyme
• 10g rosemary
• 20g parsley
• 2 litres water
• Salt and pepper
• Lemon juice
• Dash of Tabasco sauce
• 150g butter
• 500ml double cream

• 1kg picked crab meat
• 500g brown crab meat
• 200g salmon mousse
• 5g tarragon
• 5g chervil
• 10g parsley
• 10g chives
• Lemon juice to taste
• Salt and pepper

• Pasta
• 50g filling
• 2 egg yolks

• Samphire
• Tomato concasse
• Chervil
• Crab stock
• Cream
• Brandy
• White wine
• Pernod

Method ​

• Combine water, lemon juice, salt and aromatics and bring to the boil. Add crabs and simmer for 10 minutes (Cooking time depends crab size) 
• Remove from water, allow to cool and pick the meat from shells. Keep white and brown meat separate

• Remove skin and bone from fish and cut into chunks 
• Place in the blender and mix with the egg white until a paste is formed
• Remove from blender and pass through a fine sieve
• Place paste into a bowl and then place over ice
• Using a wooden spoon, slowly add the cream
• Check consistency of the mousse by poaching a little spoonful in simmering water (do not boil)
• Add cream until the right consistency is achieved
• Correct seasoning of the mousse and store in fridge until required

• Break crab shells up so they are as small as possible then roast in the oven for 10 minutes. Remove from oven and de-glaze with brandy (be careful as the brandy will ignite and the flames can get quite high)
• Slice all vegetables then sweat down in olive oil. Cut tomatoes in half and caramelise in the oven
• Add crab shells, tomatoes, wine, Pernod and all aromatics except parsley to the pan and bring to the boil. Boil for 2 minutes to remove alcohol then cover with water
• Simmer for 1 hour then remove from heat and infuse with parsley
• Pass stock through a fine sieve and then reduce to intensify flavour
• Finish stock with double cream, salt, pepper, lemon juice and Tabasco sauce
• Store stock in fridge until required

• Combine all above ingredients then adjust seasoning and store in fridge until required

• Weigh filling out into 50g balls
• Roll pasta to setting one on the pasta machine
• Lay one sheet of pasta on a piece of parchment paper and place filling in the middle
• Egg wash around filling then lay another piece of pasta over the crab mix
• Carefully press around the filling, ensure air is removed
• Using a cutter trim to the right size then cover and store in the fridge until required

A big smooth Chardonnay goes perfectly with crab but to cut through the salmon mousse, we’ve paired this dish with a dry Riesling