2015 Create & Cook finalists recipe - Zoe’s Crab Tortellini with Shellfish Sauce - Serves 2



50ml Pratt’s Rapeseed Oil

Handful of fresh basil leaves


2 small Solent scallops

1 medium egg yolk

15ml double cream

50g Solent brown crab meat

75g Solent white crab meat

1 tsp root ginger, grated


Cayenne pepper

1 tsp lemon juice


150g plain flour

1 tbsp basil oil

2 medium Claytons egg yolks

Pinch salt

2 tsp water


50g unsalted butter

50g shallots, peeled and diced

1 tbsp fresh ginger, chopped

2 pieces fresh lemongrass

1 tsp peppercorns

1 tsp coriander seed

50g brown crab meat

200ml fish stock

100g unsalted butter

2 tsp lemon juice

Full Method


Heat the oil over a high heat, add the basil and infuse for a few minutes. Blend in a food processor until smooth. Pass the mixture through a fine sieve and leave to cool.


Put the scallops, egg yolk, double cream and brown crab meat into a food processor and mix until smooth. Stir in the white crabmeat, grated ginger, season with salt, cayenne pepper and lemon juice. Cover and refrigerate.


1. Put all ingredients except the water into a food processor and mix to a soft dough, adding the water if required.

2. Remove the dough and knead until smooth. Wrap in and chill for 30 minutes.

3. Roll out the pasta dough thinly (you can use a pasta machine) and cut into 10cm circles. Place a spoonful of crab mousse on to a pasta circle fold over to form a semi-circle. Seal the edges and fold over ends to make a tortellini shape.

4. Cook the pasta in boiling salted water for 4 - 5 minutes until tender.


1. Melt the butter in a saucepan, add the diced shallot, ginger and lemongrass. Cook until shallot is soft. Stir in the peppercorns and coriander seeds.

2. Add the brown crab meat, fish stock and simmer for 15 minutes. Sieve the sauce in to a clean saucepan, whisk in the butter and lemon juice.


Put the pasta in a bowl, spoon over the sauce and serve with seasonal green vegetables or salad.

Back to Recipes Download Recipe Card

Create & Cook Competition news

We’d love to keep you updated with our latest news