Recipe courtesy of Blue Door
Show: The Best Of
Episode: Miami
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1 hr 30 min
1 hr
30 min
1 serving


Crab Mousse:


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.

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