CRAB FINGERS RECIPE RECIPES

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CRAB RAVIOLI RECIPE | BBC GOOD FOOD



Crab ravioli recipe | BBC Good Food image

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

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 as a main course or 4 as a starter

Number Of Ingredients 10

150g 00 pasta flour
1 large egg and 2 yolks, lightly beaten
½ tbsp olive oil
150g white and brown crabmeat
100g ricotta
½ lemon , zest (use the rest in the sauce)
1 tbsp tarragon , leaves picked, finely chopped
1 tbsp dill , finely chopped
40g unsalted butter
½ lemon , zest and juice

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, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.91 milligram of sodium

SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN ...



Seafood (Crab, Shrimp and Lobster) Boil and How to Open ... image

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 20-24 serving(s)

Number Of Ingredients 17

8 quarts water
1 (12 ounce) can beer
1 teaspoon hot pepper sauce (to taste)
1 head elephant garlic, smashed
4 lemons, halved
4 fresh bay leaves or 4 dried bay leaves
4 onions, quartered
6 ounces Old Bay Seasoning
1/4 cup salt
2 lbs kielbasa, sliced
1 lb andouille sausage
9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
12 live crabs
2 dungeness crabs
5 lbs large shrimp
6 lobsters
2 dozen littleneck clams

Steps:

  • In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
  • When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
  • Strain into a large pot or bowl set aside and cover.
  • If needed add more beer or water into the cooking liquid.
  • Add lobster into pot and cook for 5 minutes.
  • Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  • Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  • Open a lobster-- To open a boiled or steamed lobster.
  • Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
  • Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  • Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  • Draw back flesh on upper end and pull off intestinal cord.
  • Break edge of large claws and remove meat.
  • Enjoy!
  • For the Crab--.
  • Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  • Pry off the crabs "apron," the small flap on the underside, and discard it.
  • Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
  • Remove the gills (NOT EDIBLE) from each side and discard.
  • The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
  • The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
  • Snap crab body in half.
  • The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
  • To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
  • Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
  • Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

Nutrition Facts : Calories 430.3, FatContent 21.1, SaturatedFatContent 6.8, CholesterolContent 267.9, SodiumContent 3147.3, CarbohydrateContent 16, FiberContent 1.9, SugarContent 3.5, ProteinContent 42.3

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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
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Total Time 40 minutes
Category Dinner, Lunch, Pasta, Starter, Supper
Cuisine Italian
Calories 715 calories per serving
  • 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.
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