Top-down view of conchiglie pasta in rich tomato sauce, topped with pieces of fresh crab meat, served on a white plate.

Portuguese & Southern European · openly licensed

Crab Meat Ravioli Filling

Name: Crab Meat Ravioli Filling
Cuisine: Portuguese & Southern European
Ingredients: 1 tbsp butter; ½ cup finely-diced onion; ¼ cup finely-diced celery; 9 oz crab meat, fresh or canned (see notes); 2 tbsp Dijon mustard; 2 tbsp heavy cream; 1 large egg, beaten; 2 tbsp lemon juice; 2 tbsp parsley, chopped; ¼ cup bread crumbs; ¼ tsp salt (if using fresh crabmeat); ¼ tsp black pepper

A reusable open-source recipe from the Wikibooks Cookbook.

See sourceSee sourceLevel 2

Gather first

Ingredients

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

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Make it

Method

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