View source for Open crab ravioli with spicy bisque

[[The Green_Book|&lArr; The Green Book]] 

[[File:Missing-image-232x150.png|400px|left]]

Ideally you want a whole live crab, but a pile of crab claws might work equally well. I decent crab is enough for 2 people as a starter.

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==Ingredients==
;live crab
:1 live crab prepared as in [[Miscellaneous basic recipes and techniques#Dealing with a live crab]]
;for the bisque
:shell, legs and claws of cooked crab that has had meat removed.
:50g butter
:small onion, finely chopped
:small carrot, finely chopped
:stick celery, finely chopped
:2 cloves garlic, crushed
:1 bay leaf
:sprigs fresh thyme
:some parsley stalks
:50g tomato puree
:1 tsp chilli flakes
:75ml dry white wine
:75ml brandy
:500ml approx water
:25g plain flour
:75ml double cream
:salt & black pepper 
;for the ravioli
:white meat from the crab
:juice and zest of a lemon
:double cream or creme fraiche
:100g tipo 00 pasta flour (or 5-10g more if egg is large)
:1 egg 

==Method==
#'''Prepare crab'''. Prepare the live crab as in [[Miscellaneous basic recipes and techniques#Dealing with a live crab]]
#'''Make the ravioli'''. Blend the flour and egg together in a blender.  Tip onto work surface and knead to make stiff dough.  Rest in fridge for ½ an hour.  Roll out into lasagne sheets. Cut out circles 9-12cm.
#'''Make the crab filling'''.  Mix the white crab meat with a little cream or creme fresh, some lemon zest and juice to taste. Season with salt and pepper.
#'''Make the bisque'''. Crush the shell and leg debris into smallish pieces.  Heat 25g butter in pan and gently cook the onion, carrot, celery, garlic, bay leaf, thyme and parsley stalks. Cook until soft without colouring.  Stir in the tomato puree and chilli flakes and cook for a minute or so. Add the crushed crab shell, white wine and brandy.  Top up with water so that everything is barely covered.  Cover and bring to a boil, gently simmer for 40 minutes with the lid ajar.  Strain well.
#'''Finish the bisque'''.  Melt a little butter with flour to make a roux.  (Don't make too much as you want to end up with a sort of pouring sauce not a thick béchamel - thicken with a little cornflour if it ends up too thin.) Stir in the strained crab liquor to make a thin béchamel, cooking out for 5-10 minutes.  Add the cream and season - add some cayenne pepper if it needs more heat. 
#'''Assemble'''. Cook the ravioli. Heat a large pan with water and add plenty of salt.  Cook the ravioli circles in batches. Drain. Warm through the crab briefly in the microwave or a small pan.  Warm through the bisque.  Pour a puddle of bisque on a plate or wide bowl.  Place a disk of ravioli on plate. Spread a spoonful of crab mixture on top. Repeat doing 2 or 3 layers of crab.  Top with another ravioli disk.  Garnish with a little chopped parsley. Serve with a jug of the remaining bisque.

<small>own recipe with a nod to Crab Bisque in ''New Covent Garden Soup Company's'' Book of Soups</small>