Tuesday, December 25, 2012

Crab Cake Ravioli

It is that time of year again when we break out the ravioli press and begin our Christmas Eve tradition. Our good friend comes over to join us and we drink wine and make homemade raviolis. This year, I decided to make crab cake filling for the ravioli filling and to go with it a vodka sauce. For my birthday this year we went to a fantastic restaurant called The Oceanaire Seafood Room and I found their recipe for crab cakes online. I used their recipe for the filling and they turned out excellent! Here is where I found the recipe, I made a few adjustments since it was for a ravioli filling and ultimately the rest of the rav's were going to be frozen. We played around with the shapes too this year, some hearts, some circles, some squares. 

Crab Cake Filling
2 eggs
1 cup mayonnaise
2 tbsp Dijon mustard
2 tbsps Old Bay Seasoning, divided
1 tbsp fresh chopped tarragon
5 shallots, minced
4 stalks celery, minced
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
10 Ritz crackers crumbled
2 pounds jumbo lump crab meat, drained of any liquid

In a food processor, mince the shallots and celery. I sautéed these until they were tender and then put into colander to drain the excess liquid. Since I was going to be freezing the raw raviolis and onions and celery have such high water content, I didn't want them to break down because I froze them. In the food processor, break down the Ritz crackers and bread and transfer to a large mixing bowl. Add the cooled down celery and onion mixture. Add the rest of the ingredients. Mix thoroughly. 

For the vodka sauce, I used this recipe.