Cookbook:Crab meat filling

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Cookbook | Recipes | Ravioli | Italian cuisine

[edit] Ingredients

• 1 Tbs. butter
• ½ cup onion, finely dicjed
• ¼ cup celery, finely diced
• 9 oz. crab meat, fresh or canned (see note)
• 2 Tbs. Dijon mustard
• 2 Tbs. heavy cream
• 1 large egg, beaten
• 2 Tbs. lemon juice
• 2 Tbs. parsley, chopped
• ¼ cup bread crumbs
• ¼ tsp. salt (if using fresh crabmeat)
• ¼ tsp. black pepper

[edit] Preparation

1. Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes.
2. Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.
3. Add the onion and celery and mix until well blended but not homogeneous.
4. Cover and refrigerate until the pasta dough is ready.

[edit] Note

• If using canned crab meat, drain in a sieve and taste. If exceswively salty, rinse under running water until palatable.