Crab Big Ravioli

Ingredients

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

Directions

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.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.