Crab Ravioli with Tahitian Lime Hawaiian Pepper Preserve Recipe


3 large cock crabs
6l water
100g of salt
3 lemons, juiced
1 bay leaf


250g of 00 flour
1 egg
6 egg yolks, including two for egg wash
1 tbsp of olive oil
1 tbsp of water, cold
1 pinch of salt


200g of smoked salmon
200g of sole
1 egg white
600ml of double cream


3kg crab shell
250ml of brandy
50g of onion, sliced
50g of carrots, sliced
500g of fennel, sliced
50g of leek, sliced
50g of celery, sliced
100g of tomatoes
20g of garlic
1g of saffron
100ml of Pernod
500ml of white wine
10g of thyme
10g of rosemary
20g of parsley
10g Akaka’s Tahitian Lime Hawaiian Pepper Preserve
200ml of water
500ml of double cream
lemon juice
150g of butter, 1 knob extra
olive oil


5g of tarragon
5g of chervil
10g of parsley
10g of chives
lemon juice, to taste


4 tomatoes
2l water
2l iced water
10g of samphire
3 chervil leaves
fleur de sel
extra virgin olive oil

In a very large pan, combine water, lemon juice, salt, and aromatics. Bring the mixture to a boil. Carefully add the crabs and let them simmer for 10 minutes, ensuring In they are insensate before adding them. The cooking time may vary depending on the crab’s size.
Once cooked, remove the crabs from the water and allow them to cool. Pick all the meat, keeping the white and brown meat separate. Keep the crab shells for making stock, and store the meat in the fridge until needed.
To prepare the pasta dough, place the flour in a large bowl and create a well in the center. Pour all the other ingredients into the well and gradually incorporate the flour from the edges.
Continue mixing until the mixture starts forming a dough. When it begins to come together,
transfer the mixture onto a table and knead it for about 4 to 5 minutes until it becomes smooth.
Cover it with cling film and refrigerate for at least 1 hour.
For the salmon mousse, remove the skin and bones from the fish, cut it into large chunks, and
transfer it to a blender. Blitz the fish with the egg white until it forms a smooth paste. Pass this
mixture through a fine sieve. Place the mixture in a large bowl over ice and gradually stir in the
cream, salt, and pepper using a wooden spoon. Check the mousse’s consistency by poaching
a spoonful in simmering water without letting it boil. Adjust the cream if needed. Correct the
seasoning and refrigerate the mousse until needed.
To create the final filling, combine 1 kg of picked white crab meat with approximately 300g of
brown crab meat and 200g of salmon mousse. Add additional herbs, lemon juice, and
seasoning, mix thoroughly, and store in the fridge until needed.
For the crab sauce, break the crab shells into small pieces and roast them in the oven for 10
minutes. Remove from the oven and deglaze with brandy (be cautious as the brandy may
ignite). Preheat the oven to 180°C/gas mark 4.
In a pan over low-medium heat, add oil. Once hot, add the Tahitian lime Hawaiian Pepper
sliced vegetables and roast the halved tomatoes in the oven.
Add the roasted crab shells, tomatoes, wine, Pernod, and aromatics (excluding parsley) to the
pan with the sautéed vegetables. Bring it to a boil, cook for 2 minutes to remove alcohol, and
then cover with water. Simmer for 1 hour, remove from heat, and infuse with parsley.
Pass the stock through a fine sieve, return it to heat, and reduce it to intensify the flavors.
Finish the sauce by adding double cream, salt, pepper, lemon juice, and Tabasco. Refrigerate
the sauce until needed.
To prepare the ravioli, remove the pasta dough from the fridge at least 1 hour before rolling.
Begin by rolling the pasta to setting one on the pasta machine, gradually working down to the
second thinnest setting and rolling the dough through twice.
Divide the filling into 50g balls and set them aside on parchment paper. Place one sheet of
pasta on parchment paper, put the filling in the middle, and brush the edges with reserved
beaten egg yolks. Top with another sheet of pasta and use a 6cm pastry cutter to create
Carefully press around the filling to remove air, trim to size with a cutter, and store in the fridge
until needed.

Bring 2 liters of water to a boil and blanch the tomatoes for 8 seconds. Quickly cool them in
iced water, peel, remove seeds, and dice. Store in the fridge.
Before serving, boil or steam the ravioli for 4 minutes. Heat the sauce, add a knob of butter, a
teaspoon of reserved brown crab meat, and use a hand blender to create bubbles. Adjust the
Blanch the samphire for 30 seconds in boiling water, drain, and season.
Place half of the samphire in each bowl’s center, arrange the ravioli on top, and position 4
pieces of tomato concasse around the ravioli. Add the remaining samphire on top, spoon plenty
of sauce over the dish, and finish with brown crab meat, a drizzle of extra virgin olive oil, fleur
de sel, and chervil leaves.
Serve immediately.


Recipe by Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing
the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart