Ingredients
Crab Claw Filling
- 1 can Fresh crab claw, De Costi have Phillips Crab claw meat $12
- 1 bunch chives
- 3 pieces coriander root
- 2 sprigs spring onion
- 1 clove garlic fresh
- 1 heaped teaspoon Lemon rid
- 1 bunch dill, fresh
- 2 level tablespoon lemon juice
- 125 g Fresh ricotta
- 5 heaped tablespoons fresh breadcrumbs, Make this before chopping herbs
Pasta Dough
- 300 g pasta flour
- 3 Eggs, room temperature
- 1 extra virgin olive oil
Lemon Caper Butter
- 125 g Butter
- 1 lemon juice
- 4 level tablespoon baby capers, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add fresh bread and mix 5 mins on speed 7. Remove and add herbs lemon rid and chop on 7 for 5 secs. Add lemon juice ricotta and mix on 3 for 5 secs. Add bread crumb and mix for 5 secs on 4. Add crab meat mix on reverse for 4 secs on speed 4 dont break down the crab meat. The consistancy should be firm as not to wet pasta. Leave in fridge to chill.
Melt butter in frying pan add lemon juice and capers. make before cooking pasta.
Mix flour on speed 4 and add lightly mixed egg and oil while motor is going. then kneed for 5 mins.
Crab Claw filling
Lemon caper butter
Pasta Dough
Thermomix Model
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Recipe is created forTM 31
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Comments
This was lovely, thanks
Hi
the crab recipe looks great. For those people who do not live in Gladsville (am not sure what State it is in) and live in Melbourne - Fish On Sydney - Sydeny Rd, Coburg, Melbourne also stock crabmeat - as do David Jones - they can get blue swimmer crab - from QLD sold in vacume packs - very nice - but very expensive. The Philips crab meat is sourced from Indonesia.
Found out this week end not all De Costi seafood shops stock crab claw meat. But if you phone ahead and tell them it's Phillips brand they may be able to source it in. I got mine at Gladesville De costi's.
When rolling out pastry to a managable length cut in half and work with 2 halves and two matching halves. I cut mine out with a small pie crust tin. You can get pastry cutters. Go easy on the egg wash as not to dampen your pasta too much.
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