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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Ingredients

Crab Mousse:

Vegetables:

Sauce:

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.
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