Ingredients Jump to Instructions ↓

  1. 2/3 cup 41g / 1.4oz Lump crabmeat - picked over To remove cartilage and shells

  2. 1 teaspoon 5ml White truffle oil

  3. 2 teaspoons 10ml Chopped parsley

  4. 1 teaspoon 5ml Chopped tarragon

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  7. 24 Wonton wrappers

  8. 2 1/2 cups 592ml Canola or vegetable oil Sweet Corn Maque Choux

  9. 2 tablespoons 30ml Unsalted butter

  10. 3 1/2 cups 218g / 7.7oz Corn kernels

  11. 4 fresh ears, kernels removed

  12. 1/2 cup 31g / 1.1oz Finely-chopped yellow onion

  13. 1/4 cup 36g / 1 1/3oz Finely-chopped green bell pepper

  14. 1/4 cup 36g / 1 1/3oz Finely-chopped red bell pepper

  15. 1 1/2 teaspoons 7 1/2ml Minced garlic

  16. 1 cup 237ml Heavy cream Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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. Spread 12 wonton 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. 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 Essence to taste. For the Sweet Corn Maque Choux: 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 saute until soft, about 3 to 4 minutes. Add the garlic to the pan and cook for 2 minutes, stirring constantly to prevent sticking. Add the heavy cream and reduce until the mixture coats the back of a spoon. Season with salt and freshly ground black pepper to taste. Serve 3 ravioli per person on a bed of Sweet Corn Maque Choux. This recipe yields 4 appetizer servings.


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