Lemon Crab Raviolis
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Makes 6 pieces
½ pound hot water dough, rolled out to 2x2” square, thin
1 pint picked crab meat
1 cup sliced scallions, separated into white and green
1 cup ¼” dice jicama
2 tablespoons honey
¼ cup olive oil
Juice and zest of 3 lemons
Kosher Salt and freshly ground black pepper
Canola or Grapeseed oil for cooking
1. In a bowl, mix together the crab, scallions, jicama, honey, 2 tablespoon of the olive oil, juice of 1 lemon and season with salt and pepper to taste.
2. Lay out 6 wrappers, brush on egg wash on the sides only (1/4 “), placed a small mound in the middle, and top with second wrapper. Press firmly down on the edges to seal.
3. Meanwhile, in a large saute pan lightly coated with oil on medium-high heat, add the raviolis and brown on both sides.
4. In the same hot pan, add the rest of the scallions, the zest and deglaze of remaining lemon juice. Whisk in remaining olive oil, season and drizzle on top of raviolis when serving.