To cook the crabs:
Combine water, lemon juice, salt and aromatics and bring to the boil.
Add crabs and simmer for 10 minutes. (Cooking time depends on the size of the crab.)
Once cooked remove from water allow to cool and pick down all meat removing all shell. Keep white and brown meat separate.
To make the pasta dough:
Put the Flour into a large bowl and make a well in the middle.
Pour all the other ingredients into the well and slowly start to bring the Flour in from the edges.
Keep going until your mix starts to form a dough.
As it starts to come together, tip the mix onto the table and need for about 4 or 5mins until smooth.
Cover with cling film or use straight away.
To make the Salmon Mousse:
Remove all skin and bone from fish and cut into large chunks.
Place in the blender (Robo Coupe) and blend with the egg white until a paste.
Remove from Robo and pass through a fine sieve.
Place paste into a large bowl and then place over ice,
Using a wooden spoon, slowly begin to add the cream.
Check consistency of the mousse by poaching a little spoonful in simmering water. (Do Not Boil)
Continue to add cream until the right consistency is achieved.
Correct seasoning of the mousse and store in fridge until required.
To make the Crab Stock:
Break crab shells up so they are as small as possible then roast in the oven for 10 minutes.
Remove from oven and deglaze with brandy. (Be careful as the brandy will ignite and the flames can get quite high in the kitchen)
Slice all vegetables then sweat down in Olive oil. Cut tomatoes in half and caramelise in the oven.
Add crab shells, tomatoes, wine, pernoid and all aromatics except parsley to the pan and bring to the boil. Boil for 2 minutes to remove alcohol then cover with water.
Simmer for 1 hour then remove from heat and infuse with parsley.
Pass stock through a fine sieve, and then reduce to intensify flavour.
Finish stock with double cream, salt, pepper, lemon juice and Tabasco.
Store stock in fridge until required.
To make the Filling:
Combine all above ingredients then correct seasoning and store in fridge until required.
To make Raviolis:
Weigh filling out into 50g balls.
Roll pasta to setting one on the pasta machine.
Lay one sheet of pasta on a piece of parchment paper and place filling in the middle.
Egg wash around filling then lay another piece of pasta over the crab mix.
Carefully press around the filling, being careful that all air is removed.
Using a cutter trim to the right size then cover and store in the fridge until required.