Crab ravioli with beurre blanc

1) king crab ravioli with truffled beurre blanc

Saturday’s meal was made up of fresh mussels, which I chose simply because I was keen to make a mussel consomme for another recipe I saw. Yes, mussel consomme … bet you’ve never heard of that. It’s essentially a bottle of wine that mingles with the broth/juices/water released from the mussels when steamed, and, as you can imagine is very heady and strong. We made the mussel stock Saturday night and then G finished it off this morning by making the raft to morph it into consomme.

2) for mussel stock, you’ll need wine, thyme, a bay leaf, some shallot and garlic ,,, and mussels, of course

3) saute the garlic and shallots and add in the rest; when the wine boils, toss in the mussels; 4) the bonus of mussel stock is you get to eat mussels!

We also made king crab ravioli. This was a pile of work, even though we cheated and used egg roll wrappers instead of forming our own dough. Still, you have to steam the crab, fidget with the shells to remove all the meat, prepare the crab stuffing, stuff the wrappers, cut the wrappers, chill then boil the ravioli and make the beurre blanc … but omg, in the end worth every step.

5) king crab ravioli ingredients: crab; egg, lemon juice, brussel sprouts, shallots, celery and (cheat) egg roll wrappers


6) saute the brussel sprouts, celery, and shallots and then mix in a bowl with crab, lemon juice, some soy sauce; 7) building the ravioli

8) seal firmly so all the air is out and then, 9) cut

10) chill for a bit in the fridge then, 11) plunge into boiling water for about 5 minutes

12) for the truffle buerre blanc sauce you’ll need, vinegar, butter!, truffle oil and wine (we cheated here too and used champagne)

13) heat the vinegar and wine and slowly; 14) incorporate the butter in cubes


15) add in remaining butter and a few drops of truffle oil and you’re done

Course, drinking champagne along the way certainly makes this whole process all the better. We tried Drappier, which I’d not seen before. It was very nice though Veuve it is not.

16) Drappier Champagne … good to the last drop

CRC Scarboro Crew
Meanwhile, on Friday night, I made my annual trek out to the wilds of Scarberia to meet up with some of my old staff. This group and I have been meeting on the third Friday of November for …. well, years. It was great to see the ladies again this year and get caught up.

17) tennis star Suzie, Anne, Mama Joan and Dorothy

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10 Responses to Crab ravioli with beurre blanc

  1. jasonbasin says:

    Holy Ravioli!  you guys are truly amazing, consistently upping the cooking ante.  (The crab for my crabcakes came from a…gulp….can.  *shame*)

  2. Fatcat723 says:

    RYC: Then the King is a Wise Man

  3. CurryPuffy says:

    OMG! I suppose you guys can host your own show just like the “Martha Stewart Show”! Such culinary delight!

  4. ElusiveWords says:

    Wow… amazing. You guys are magicians in the kitchen.

  5. hmm…i really agree with Tony… x_x i would have already eatten all of the ravolli well before i could ever put them in a bowl or even take a picture of them

  6. YNOTswim says:

    normally when you crack the shell open, you put the crab meat in the mouth, how can you resist the urge and save them into a bowl? that must be hard…

  7. lcfu says:

    uhuuuh…. i used to cook but have been travelling around…no time to enjoy cooking!! anyway your ravolli looks good!!!

  8. kunhuo42 says:

    i’m not a huge fan of mussles, but the crab ravioli looks delicious! 

  9. Fatcat723 says:

    I love crab ravioli. Try it with lobster sometime too!!

  10. I want some ravolli now…damn it…i want to try everything you make…cuz it always looks so good

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