Antonio Carluccio's Fagottelli Di Granchio

Crab Parcels 1 medium-sized crab, preferably already cooked, or 300-350g (about ¾ lb) white crabmeat 150g (6 fl oz or ¾ US cup) fresh mayonnaise plus 1 extra tsp lemon juice 1 tsp brandy 500g (1lb) fresh spinach 250g (½ lb) broccoli 1 tbs fresh cream Salt, freshly ground black pepper and nutmeg A few strands of cooked spaghetti 1 tsp chopped parsley for decoration For the pancakes: 1 large egg 50g (2 oz or ½ US cup) flour 150ml (5 fl oz or 2/3 US cup) milk Salt and freshly ground black pepper Oil for frying

Remove all the meat from the cooked crab, mixing the brown flesh with the white. Add the mayonnaise, brandy and salt and pepper then mix well. Cook the spinach and the broccoli, drain thoroughly and pass them through the mincer, adding the cream, salt and pepper and nutmeg. Reduce the mixture to a liquid sauce which should not be too runny and keep in a cool place. (this should make enough for 2 tablespoons per serving) for the pancakes, stir the flour together with the egg, milk, salt and pepper and blend until you obtain a thin paste. Heat the pancake pan then add a couple of drops of olive oil. Use the batter to make four thin pancakes about 20cm (7 inches) in diameter. Leave to cool.

On each pancake place a small amount of the crab then proceed to wrap into a parcel, tying with strings of cooked spaghetti which (with a bit of patience) you can make into a bow. Spread the spinach sauce on each plate so that it covers the bottom. In the middle of the dish place the parcel of crab decorated with a sprinkling of chopped parsley.

An Invitation to Italian Cooking
Antonio Carluccio ©1986