Freshly-picked blue swimmer crab meat is a luxurious ingredient. Its delicacy and texture makes it a great addition to fresh pasta. This Blue Swimmer Crab Poached Ravioli with Yarra Valley trout caviar recipe is one of our all time favourites. It can be finished with either a classic bisque sauce or simple white wine and butter sauce.
Nage Stock – Makes 2 litresMethod
Crab MixMethodPasta Dough – Makes 1kgMethod Ravioli MethodTo Serve
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