Recipe courtesy of Blue Door

Crab Big Ravioli

  • Level: Advanced
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 1 serving
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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

  1. For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
  2. For Vegetables: Panfry the vegetables quickly in butter, until al dente.
  3. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
  4. 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.

Mousseline de Fruit de Mer

Crab Big Ravioli

Crab Big Ravioli