Photo: Elle Hughes
Crab tortellini with spring vegetables, crab sauce and chive oil
28 ingredients
1 hr + 30 min
Serves 4
openrecipes
Subtle seafood flavours make the filling for big stuffed pasta shapes, served with crab sauce and wilted veg.
Estimated Nutrition (whole recipe, rough)
1210
Calories
67g
Protein
51g
Fat
119g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 free-range egg yolks
- 1 free-range egg
- 250g/9oz plain flour
- 1 tsp salt
- 75g/2½oz unsalted butter
- 75g/2½oz shallots
- 25g/1oz fresh root ginger
- 75g/2½oz brown crab
- 250g/9oz crab carcasses (available from fishmongers)
- 250ml/9fl oz fish stock
- 300g/11oz unsalted butter
- ½ tsp salt
- pinch ground white pepper
- 1 tsp lemon juice
- 10g fresh chives
- 100ml/3½fl oz olive oil
- 40g/1½oz scallops
- 1 free-range egg yolk
- 25ml/1fl oz double cream
- 40g/1½oz brown crab
- 125g/4½oz white crab
- cayenne pepper
- , to taste lemon juice
- 25g/1oz butter
- 25ml/1fl oz olive oil
- 1 leek
- 2 carrot
- 1 courgette
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes