Crab cannelloni

This crab cannelloni makes a delicious starter. At around 220 calories per portion this was one of the most fabulous starters we've eaten so far. We were going to make crab ravioli - until we came across a little recipe we thought we would fiddle around with: crab cannelloni. It's not exactly the original recipe but it's quite close - here's the original RECIPE by Alain Roux.  Low calorie doesn't have to mean low in taste!
The weather was keeping us in, so we retired to the kitchen to play with some ingredients. We used a courgette to garnish, together with some rocket on the side. The dish was a lot easier than it seems, just a bit time consuming (but we enjoyed the challenge). A lot of the prep was done in the afternoon. We also changed the amount of olive oil used - to cut down the number of calories. While we love olive oil, we thought we would restrain ourselves a little (especially after last night's extravaganza). OK so we pushed the boat out this time, but it's what we enjoy now and again!

For two servings we used the following ingredients.

CRAB CANNELLONI

Pasta

30g flour

1 egg yolk

basil leaves

(we only used half of the finished pasta)

We would suggest using ready made lasagne sheets if you don't like playing with food like us.

Brown crab sauce

30g brown crab meat (sieved to get rid of any bones)

30g mascarphone cheese

salt/pepper

White crab filling/tomato sauce

One tomato

5ml olive oil

6 coriander seeds crushed

half teaspoonful chopped fresh basil

80g white crab meat

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