Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce

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  • Level: Easy
  • Yield: 4 servings
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1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled

1/2 pound picked crab leg meat

1/2 cup blanched fresh corn

1/4 cup cream fraiche

2 tablespoons chopped chives

Zest of 1 lemon

Salt and white pepper to taste

1 package square wonton skins

Egg wash (1 egg:1/4 cup water)

Corn-Lemon Grass Sauce:

Canola oil to cook

1 onion, roughly chopped

1/2 tablespoon minced ginger

4 stalks lemon grass, minced, white part only

2 cups raw corn kernels

2 cups chicken stock

1 tablespoon butter

Juice of 1 lemon, from above

Chile oil for garnish, recipe follows

Chive batons for garnish

Salt and white pepper to taste

Chile Oil:

1/2 cup ground ancho chile powder

1/2 tablespoon ground cumin

1 teaspoon salt

3 cups canola oil


  1. For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
  2. For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor. 
  3. Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.

Chile Oil:

Yield: 3 cups
  1. In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.