Best Crab Big Ravioli Recipes

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CRAB BIG RAVIOLI



Crab Big Ravioli image

Provided by Food Network

Time 1h30m

Yield 1 serving

Number Of Ingredients 18

5 ounces fresh scallops
10 ounces crab meat
2 ounces butter
4 ounces bechamel
1 tablespoon cubed carrots
1 tablespoon cubed celery
1 tablespoon cubed leeks
1 tablespoon cubed daikon
Butter, to fry
1 cup lobster stock
1 tablespoon lobster butter
2 tablespoon cream
1 tablespoon butter
Chopped chives
Salt, pepper
1 large ravioli, cooked al dente
Lotus root, sliced and fried
Chives

Steps:

  • For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
  • For Vegetables: Panfry the vegetables quickly in butter, until al dente.
  • For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
  • Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.

CRAB BIG RAVIOLI



CRAB BIG RAVIOLI image

Number Of Ingredients 21

Crab Mousse:
5 ounces fresh scallops
10 ounces crab meat
2 ounces butter
4 ounces bechamel
Vegetables:
1 tablespoon cubed carrots
1 tablespoon cubed celery
1 tablespoon cubed leeks
1 tablespoon cubed daikon
Butter, to fry
Sauce:
1 cup lobster stock
1 tablespoon lobster butter
2 tablespoon cream
1 tablespoon butter
Chopped chives
Salt, pepper
1 large ravioli, cooked al dente
Lotus root, sliced and fried
Chives

Steps:

  • For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm. For Vegetables: Panfry the vegetables quickly in butter, until al dente. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter. Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives. Recipe courtesy Blue Door, Miami Beach

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