Dish: photo by David Griffen

The Crab ravioli with lemongrass and ginger sauce is the perfect blend of our wonderful Devon seafood and hearty Italian cooking. Chef Michael Caines shared with us this delightful recipe and why you are bound to love it.

Serves 8 people


  • Crab ravioli mousse
  • Saffron Ravioli Pate
  • Lemongrass and ginger sauce

Crab ravioli mousse

  • 250g white crab meat
  • 80g brown crab meat
  • 80g scallops
  • 10g ginger, diced finely and blanched three times
  • 50ml double cream
  • 1 egg yolk
  • Lemon juice
  • Salt and pepper
  • Cayenne pepper


  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 crabmeat. 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.

Saffron Ravioli Pate

  • 250gr plain flour
  • 3 egg yolks
  • 1 whole egg
  • 10gr water
  • 1 packet of saffron
  • 4gr salt


  1. Place the water into a pan and add the saffron powder, bring to a boil, and then leave to cool.
  2. Mix together the egg and egg yolk. Place into a food processor and sieve in the flour with the salt.
  3. 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 too dry or wet. Should be a firm texture, similar to putty.
  4. Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.
  5. Once rested roll out with either a rolling pin or pasta machine.

Coriander oil

  • 10g fresh coriander
  • 100g olive oil


  1. Add the coriander to the oil and gently heat the oil to 80°c degrees, now place into a jug blender. Blend and then pass through a damp piece of musila fine sieve.

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
  • Pinch of ground white pepper
  • 5ml lemon juice


  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 crabmeat and crab carcasses and sweat for 5 minutes.
  4. Add the fish stock and bring to a boil then simmer for 20 minutes.
  5. Pass through a fine sieve.

To finish

  1. 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 it 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.
  6. Place in a bowl and pour the sauce over the top.