Cannelloni of Devon crab with olive oil sauce

Freshly made cannelloni with a peppery crab filling are served with flavoursome basil, coriander and olive oil sauce, topped with a delicate asparagus dressing.

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For the pasta dough

For the crab filling

For the crab coral purée (optional)

For the virgin olive oil sauce

For the garnish

  • 4 large green asparagus spears approximately 12cm/5in long, sliced at 2mm thickness with a mandoline (vegetable slicer)
  • 2 bunches rocket salad leaves