Method
Crab ravioli mousse

1. Place the scallops, egg yolk, cream and brown crab meat in a blender until mixed into a fine mousse
2. Remove from the blender and place into a bowl over some ice
3. Add the diced ginger and white crab meat. Season with salt and pepper and a pinch of cayenne pepper. Add a few drops of lemon juice.
4. Test mousse for texture and adjust seasoning if required.

Basil Ravioli Pate

1. Mix together the basil puree, basil oil, egg and egg yolk. Place into a food processor and sieve in the flour with the salt
2. Turn on and add slowly the water until the correct texture. The amount of liquid taken by the flour will vary so be careful not to make the mix it too dry or wet. Should be a velvet texture.
3. Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.
4. Once rested roll out with either a rolling pin or pasta machine.

Basil oil

1. Gently heat the oil to 80 degrees and then add the basil. Allow to infuse and then place in to a jug blender. Blend and the pass through a fine sieve.

Basil puree

1. In lightly boiled salted cook the basil leaves until soft and tender. Refresh in iced water
2. Drain from the water and then place into a blender. Blend to a fine smooth puree and then pass through a fine sieve
3. Adjust the texture by adding water and then season with salt and pepper Lemongrass and ginger sauce
4. In a stainless steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes.
5. Add the peppercorns and coriander seeds and sweat for another 2 minutes.
6. Add the brown crab meat and crab carcasses and sweat for 5 minutes
7. Add the fish stock and bring to the boil then simmer for 20 minutes.
8. Pass through a fine sieve.

To finish

1. Take the sauce and add the butter, salt, pepper and lemon juice. Whisk together To serve
2. Split the crab mousse into 4 equal portions and round into a dome shape using the back of a spoon.
3. Cut the basil ravioli pate into 8 equal sized squares (4 x 4 inches)
4. Place the crab mousse centrally into one square and place a second sheet on top
5. Using lightly dusted thumbs follow the curvature of the mousse and pat down the edges to seal the edges together
6. Cook in hot water (80-85 degrees) for 8 minutes

You can also watch this being made by Michael Caines in the video from our From Boat to Plate series.