Name: Crab Big Ravioli
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 1 serving
Cuisine: american
Ingredients: 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

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Blue Door, Miami Beach, FL

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