Crab Cake Filling
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.