Cannelloni of Devon crab with olive oil sauce Archive

Name: Cannelloni of Devon crab with olive oil sauce Archive
Ingredients: 125g/4Â½oz 00 flour and extra to dust; 2 pinches salt; 4 free-range eggs, yolks only; 20 small basil leaves; 1 tbsp olive oil; 1 tsp green peppercorns, in brine; 200g/7oz cooked crab meat; 2 tbsp extra virgin olive oil; Â½ lime, juice only; salt and freshly ground black pepper; 60g/2Â¼oz crab coral; 60g/2Â¼oz mascarpone; 2 ripe plum tomatoes; 40ml/1Â¾fl oz extra virgin olive oil; Â¼ lemon, juice only; 1 tbsp chopped basil leaves; 12 coriander seeds, crushed; 4 large green asparagus spears approximately 12cm/5in long, sliced at 2mm thickness with a mandoline (vegetable slicer); 2 bunches rocket salad leaves

beebrecipes.co.uk

Freshly made cannelloni with a peppery crab filling are served with flavoursome basil, coriander and olive oil sauce, topped with a delicate asparagus dressing.

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Ingredients

125g/4Â½oz 00 flour and extra to dust
2 pinches salt
4 free-range eggs, yolks only
20 small basil leaves
1 tbsp olive oil
1 tsp green peppercorns, in brine
200g/7oz cooked crab meat
2 tbsp extra virgin olive oil
Â½ lime, juice only
salt and freshly ground black pepper
60g/2Â¼oz crab coral
60g/2Â¼oz mascarpone
2 ripe plum tomatoes
40ml/1Â¾fl oz extra virgin olive oil
Â¼ lemon, juice only
1 tbsp chopped basil leaves
12 coriander seeds, crushed
4 large green asparagus spears approximately 12cm/5in long, sliced at 2mm thickness with a mandoline (vegetable slicer)
2 bunches rocket salad leaves