Cooking Index - Cooking Recipes & IdeasCrispy Crabmeat Ravioli With A Sweet Corn Maque Choux Recipe - Cooking Index

Crispy Crabmeat Ravioli With A Sweet Corn Maque Choux

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

  Crabmeat Ravioli
2/3 cup 41g / 1.4ozLump crabmeat - picked over
  To remove cartilage and shells
1 teaspoon 5mlWhite truffle oil
2 teaspoons 10mlChopped parsley
1 teaspoon 5mlChopped tarragon
1 1/2 teaspoons 7.5mlSalt
1/8 teaspoon 0.6mlFreshly-ground white pepper
24   Wonton wrappers
2 1/2 cups 592mlCanola or vegetable oil
  Sweet Corn Maque Choux
2 tablespoons 30mlUnsalted butter
3 1/2 cups 218g / 7.7ozCorn kernels
  = (or 4 fresh ears, kernels removed)
1/2 cup 31g / 1.1ozFinely-chopped yellow onion
1/4 cup 36g / 1.3ozFinely-chopped green bell pepper
1/4 cup 36g / 1.3ozFinely-chopped red bell pepper
1 1/2 teaspoons 7.5mlMinced garlic
1 cup 237mlHeavy cream
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a mixing bowl combine the lump crabmeat, truffle oil, parsley, tarragon, 1/2 teaspoon salt and white pepper. Refrigerate until ready to assemble the ravioli.

Spread 12 wonton wrappers on a flat work surface. In the center of each wrapper, place approximately 1 tablespoon of crabmeat filling. Wet the edges of the wrappers with water and top with the remaining 12 wrappers, gently pressing from the center out to expel any air, and sealing the edges with your fingers.

In a heavy 2-gallon stockpot heat the oil over medium-high heat. Carefully slip the ravioli into the hot oil in batches and fry until golden brown on each side, turning with a slotted spoon, about 1 1/2 minutes total cooking time. Remove the ravioli to a paper towel covered plate to drain and sprinkle lightly with Essence to taste.

For the Sweet Corn Maque Choux: In a large skillet, heat the butter over medium high heat. Add the corn, onion, green and red bell peppers, and remaining teaspoon salt to the pan, and saute until soft, about 3 to 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking. Add the heavy cream and reduce until the mixture coats the back of a spoon. Season with salt and freshly ground black pepper to taste.

Serve 3 ravioli per person on a bed of Sweet Corn Maque Choux.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A38) - from the - TV FOOD NETWORK

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