Recipe courtesy of Blue Door

Crab Big Ravioli

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

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



  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.

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