Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce Recipe

Name: Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled; 1/2 pound picked crab leg meat; 1/2 cup blanched fresh corn; 1/4 cup cream fraiche; 2 tablespoons chopped chives; Zest of 1 lemon; Salt and white pepper to taste; 1 package square wonton skins; Egg wash (1 egg:1/4 cup water); Canola oil to cook; 1 onion, roughly chopped; 1/2 tablespoon minced ginger; 4 stalks lemon grass, minced, white part only; 2 cups raw corn kernels; 2 cups chicken stock; 1 tablespoon butter; Juice of 1 lemon, from above; Chile oil for garnish, recipe follows; Chive batons for garnish; Salt and white pepper to taste; 1/2 cup ground ancho chile powder; 1/2 tablespoon ground cumin; 1 teaspoon salt; 3 cups canola oil

Servings: persons

1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
1/2 pound picked crab leg meat
1/2 cup blanched fresh corn
1/4 cup cream fraiche
2 tablespoons chopped chives
Zest of 1 lemon
Salt and white pepper to taste
1 package square wonton skins
Egg wash (1 egg:1/4 cup water)
Canola oil to cook
1 onion, roughly chopped
1/2 tablespoon minced ginger
4 stalks lemon grass, minced, white part only
2 cups raw corn kernels
2 cups chicken stock
1 tablespoon butter
Juice of 1 lemon, from above
Chile oil for garnish, recipe follows
Chive batons for garnish
Salt and white pepper to taste
1/2 cup ground ancho chile powder
1/2 tablespoon ground cumin
1 teaspoon salt
3 cups canola oil

1
In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest.
2
Season.
3
Lay out 4 skins at a time and place 1 tablespoon of mix on top.
4
Brush egg wash on the edges and place second skin on top.
5
Press down firmly to seal.
6
Make 12 raviolis.
7
In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
8
In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes.
9
Season and add corn.
10
Stir for 2 minutes, add stock and bring to a simmer.
11
Simmer for 15 minutes or a 20 percent reduction.
12
Using a hand blender or blender, puree very smooth then strain through a fine chinoise.
13
Place back on stove and heat.
14
Montee au beurre and season with juice.
15
Check for flavor.
16
PLATING On a soup plate, cover with the sauce.
17
Place 3 raviolis on the sauce and garnish with chile oil and chives.
18
In a non-stick saucepan heat spices until fragrant and just beginning to smoke.
19
Remove from heat and whisk in canola oil.
20
Transfer to a sterilized glass jar to cool.
21
Oil will separate, shake to reconstitute.
22
Will keep in the refrigerator for up to 2 weeks.

2042

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled, 1/2 pound picked crab leg meat, 1/2 cup blanched fresh corn, 1/4 cup cream fraiche, and more.

Yes, Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce

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