Crab Meat Ravioli Filling
This crab meat ravioli filling is a seafood stuffing that works with either fresh or canned crab. Dijon mustard and lemon juice give it a sharp edge against the sweetness of the crab, while cream and egg hold everything together. Bread crumbs soak up moisture so the ravioli do not turn soggy. The instruction to mix until blended but not smooth keeps flakes of crab visible in every bite.
Instructions
If you are using canned crab meat, drain it in a sieve and taste it. If it is very salty, rinse it under running water until the flavor is pleasant, then drain it well.
Melt the butter in a pan over low heat and cook the onion gently until it is soft, which takes about 15 minutes. The source also mentions garlic in this step but lists none, so leave it out unless you add it yourself.
In a bowl, combine the crab meat, mustard, cream, beaten egg, lemon juice, parsley, bread crumbs, pepper, and the salt if your crab is fresh.
Add the cooked onion and the raw diced celery to the bowl. Mix until everything is well blended but the filling still has some texture and does not turn into a paste.
Cover the bowl and refrigerate the filling until your pasta dough is ready to fill.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
