Crab Ravioli with Lemon Butter
Ingredients:
Crab filling:
200 gm fresh crab meat (this will take approx 4 medium sized paddle
crabs)
1 tablespoon melted butter
pinch of paprika
salt and pepper to taste
I pkt dumpling wrappers (you can buy these from most Asian Food
Markets - they are approx 5 cm in diameter, and about 40 - 60 pces
in a pkt)
Lemon Butter:
10g butter
2 tsp lemon peel, chop finely
2 tsp spring onion, chop finely
Method:
Mix all ingredients for filling together and set aside
till required.
To assemble ravioli, brush one wrapper with water.
Place a teaspoon full of crab filling in the centre of moistened
wrapper.
Press a second wrapper over the crab filling and seal around all
edges by pressing firmly with your fingers.
Repeat till all crabmeat is used.
Bring a large pot of water to the boil with 2 tablespoons of
salt.
Cook ravioli in the boiling salted water till pastry is cooked -
this should take about 4 minutes.
Drain ravioli and serve hot with spring onion oil
To make Lemon butter
Chopped lemon peel finely
Mix butter and lemon peel well
