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Recipe courtesy of Blue Door

Show: The Best Of

Episode: Miami

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Total:: 1 hr 30 min
Prep:: 1 hr
Cook:: 30 min

Yield:: 1 serving

Level:: Advanced

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

Recipe courtesy of Blue Door, Miami Beach, FL

My Private Notes

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