Mitten Crab Ravioli in Brodo

The culinary application of the crabs in the context of Hamburg follows its ambition; to eat them well before spawning season. The consequential lack of roe or meat in the crabs, combined with the desire to use many of them, makes them suitable for broths. For the dish, we propose a ‘Ravioli in Brodo’ as a wink to the German sentiment for the ‘exotic’ flavor from their Italian holidays, which resulted in canned ravioli hitting the supermarket shelves shortly after the Second World War.

200g semolina
200g flour type 405
4 eggs

Preparation:
Knead the semolina, flour and eggs until smooth and leave to rest in foil for at least 1 hour
Roll out thinly and cut out eight 10cm circles
Fill with the crab mixture and cover with a second pasta disc
Cook in salted water for four minutes

12 Chinese crabs
Salt
20g chives (finely chopped)
Lemon

Preparation:
Bring a pot of salted water to the boil and cook the crabs in it for 8 minutes. Then put directly into ice water
Break open the claws and remove the meat and chop it up a little
Season with salt, lemon and chives

Chinese crab shells
50ml oil
100g tomato paste
100g carrot (roughly chopped)
100g leek (roughly chopped)
100g celery (roughly chopped)
400ml white wine
100ml cognac
500g peeled tomatoes
100g butter (cold)
Salt, pepper, sugar

Preparation:
Fry the shells together with the vegetables in a pan
Add tomato paste and fry for another two minutes
Deglaze with white wine and cognac, reduce a little and then add the tomatoes
Let it cook slowly for 30 minutes
Pass through a fine sieve, season with salt, pepper and sugar and bind with the cold butter