CRAB BIG RAVIOLI

CRAB BIG RAVIOLI image

Number Of Ingredients 21

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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

Steps:

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. Recipe courtesy Blue Door, Miami Beach