Ingredients Jump to Instructions ↓


  2. 2/3 cup lump crabmeat, picked over to remove cartilage and shells

  3. 1 teaspoon white Truffle oil

  4. 2 teaspoons Chopped parsley

  5. 1 teaspoon Chopped tarragon

  6. 1 1/2 teaspoon salt

  7. 1/8 teaspoon White pepper

  8. 24 won ton wrappers

  9. 2 1/2 cups canola or vegetable oil for frying

  10. Emerilís Original Essence


  12. 2 tablespoons unsalted butter

  13. 3 1/2 cups corn, or 4 fresh ears of cobs

  14. 1/2 cup finely chopped yellow onion

  15. 1/4 cup finely chopped green bell pepper

  16. 1/4 cup finely chopped red bell pepper

  17. 1 1/2 teaspoons minced garlic

  18. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 sauté until soft, about 3 – 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking.

  3. Spread 12 won ton 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.

  4. 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 Original Essence to taste.

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

  6. Yield : 4 appetizer servings


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