Alaskan King Crab “Cannelloni” with Sea Urchin Coulis

I love serving king crab. When I had a dish on the menu calling for only large chunks of it, we would have a lot of extra crab in small pieces or shredded. It was still delicious crab, but what would be an elegant way of serving it? I live in New York, where Italian cuisine is a strong presence, so I thought to enclose the crab in a dough like a cannelloni. I found the traditional pasta dough too chewy for this delicate dish, so I use a hot water dough, and I roll it very thin through a pas