Crab-Stuffed Lumaconi with Saffron Bisque Recipe - Great British Chefs

Ingredients

• 2 large live brown crabs
• 1 Freshlay Farms Golden Yolker® egg
• 1 tsp Tabasco
• 1 tsp Dijon mustard
• 150g of boursin
• 100g of Panko breadcrumbs
• 1 handful of fresh chives, finely chopped
• 400g of lumaconi pasta
• olive oil, as needed
• salt and pepper
• 3 tbsp of olive oil
• 1 onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 4 garlic cloves, peeled but left whole
• 1 tbsp of olive oil
• 150g of Panko breadcrumbs
• 1 tsp black sesame seeds
• 1 handful of fresh parsley, chopped
• 2 garlic cloves, minced
• 3 tbsp of tomato paste
• 200ml of white wine
• 1 handful of thyme sprigs
• 1 pinch of saffron
• juice of 1 lemon
• 1 tbsp of Doves Farm Organic Cornflour, mixed with 2 tablespoons water
• 1 dash of chilli oil
• 1 lemon, zested and cut into wedges
• freshly ground black pepper