Photo: Elle Hughes
Cannelloni of Devon crab with olive oil sauce
21 ingredients
1 hr + 10 min
Serves 4
openrecipes
Freshly made cannelloni with a peppery crab filling are served with flavoursome basil, coriander and olive oil sauce, topped with a delicate asparagus dressing.
Estimated Nutrition (whole recipe, rough)
980
Calories
51g
Protein
34g
Fat
123g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Rocket Salad | not in our table | 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
- 125g/4½oz 00 flour
- 2 pinches salt
- 4 free-range eggs
- 20 small basil
- 1 tbsp olive oil
- 1 tsp green peppercorns
- 200g/7oz cooked crab
- 2 tbsp extra virgin olive oil
- ½ lime
- salt and freshly ground black pepper
- 60g/2¼oz crab
- 60g/2¼oz mascarpone
- salt and freshly ground black pepper
- 2 ripe plum tomatoes
- 40ml/1¾fl oz extra virgin olive oil
- ¼ lemon
- 1 tbsp chopped basil
- 12 coriander seeds
- salt and freshly ground black pepper
- 4 large green asparagus
- 2 bunches rocket salad leaves
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