CREAMY CRAB RISOTTO WITH CHIVE OIL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
- Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
- Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.
CRAB RAVIOLI IN A FRESH CORN AND CHIVE BROTH
Categories Pasta
Number Of Ingredients 5
Steps:
- see above
CRAB AND SHIITAKE RAVIOLI IN A CORN-LEMON GRASS SAUCE
Steps:
- For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
- For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
- Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
- In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.
CRAB RAVIOLI
Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Starter, Supper
Time 40m
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 10
Steps:
- First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
- Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
- Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.
Nutrition Facts : Calories 715 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.91 milligram of sodium
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
More about "crab ravioli in a fresh corn and chive broth recipes"
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
4.8/5 (8)Total Time 1 hr 3 minsCategory Main CourseCalories 569 per serving
- To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
- Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
- When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
- As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.
CRAB AND CORN RAVIOLI WITH BROWNED BUTTER - TAMING OF …
From tamingofthespoon.com
5/5 (1)Category DinnerCuisine ItalianTotal Time 45 mins
- Melt 2 tablespoons butter in a large skillet over medium heat. Add corn kernels, red bell pepper and onions. Sauté, stirring occasionally, until the corn is tender, 2 to 3 minutes. Add in half of the chopped cilantro and season with salt and pepper. Stir in cream and continue cooking until liquid is reduced by half, 1-2 minutes. Gently stir in crab and cook until mixture is warmed through. Taste and season with more salt and pepper as needed. Set aside.
- Place wonton wrappers on a work surface (3-4 at a time) and in the center of each, place 2 teaspoons of filling. Brush the edges of the wrapper with beaten egg then fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal, removing any air bubbles as you seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. Set aside.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. With a slotted spoon, transfer the ravioli to a rimmed baking dish lined with a clean dish towel to drain.
- Melt the remaining 4 tablespoons of butter in a heavy small skillet over medium heat. Continue cooking the butter until it starts to get foamy and begins to turn a golden brown. When the butter is a toasty brown and smells nutty, remove it from the heat. Stir in remaining 1 1/2 tablespoons cilantro.
CRAB AND LOBSTER RAVIOLI WITH PAN-SEARED CORN …
From nuovopasta.com
10 BEST CRAB RAVIOLI RECIPES | YUMMLY
From yummly.com
CRAB RAVIOLI RECIPE - TASTINGTABLE.COM
From tastingtable.com
CRAB RAVIOLI WITH CRAB SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRAB RAVIOLI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRAB RAVIOLI WITH LEMON CHIVE WHITE WINE SAUCE — BIG T COASTAL …
From bigtcoastalprovisions.com
HOMEMADE SWEET CORN BASIL RAVIOLI - FORK IN THE KITCHEN
From forkinthekitchen.com
CRAB AND PRAWN RAVIOLI WITH SEAFOOD BISQUE RECIPE - BBC FOOD
From bbc.co.uk
CORN-AND-CRABMEAT SOUP RECIPE - QUICK FROM SCRATCH SOUPS
From foodandwine.com
CRAB RAVIOLI FILLING - BETTER HOMES & GARDENS
From bhg.com
CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
30 MINUTE ONE POT CREAMY CRAB SOUP - MIDWEST FOODIE
From midwestfoodieblog.com
DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE RECIPE
From saltandwind.com
BEST CRAB AND CORN CHOWDER RECIPE - TASTINGTABLE.COM
From tastingtable.com
10 BEST CRAB RAVIOLI RECIPES | YUMMLY
From yummly.com
CRAB RAVIOLI IN A FRESH CORN AND CHIVE BROTH RECIPES
From tfrecipes.com
You'll also love