Recipe courtesy of Blue Door
Crab Big Ravioli
- Level: Advanced
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 1 serving
- Level: Advanced
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 1 serving
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.
