1tablespoonfresh Italian parsley finely chopped (optional)
1tablespoonDijon Mustarddivided
kosher salt
Freshly ground black pepper
1/2poundcooked crab meat(preferably Dungeness) picked over to remove any shells
48wonton wrappers
1garlic clovethinly sliced
11/2heavy cream
ZestofMeyer lemonplus more for garnish
Instructions
Make The Crab Filling: Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool. Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.
3 tablespoons unsalted butter, 3 medium shallots, 1/4 cup fresh chives, 1 tablespoon Dijon Mustard, kosher salt, Freshly ground black pepper, 1/2 pound cooked crab meat, 1 tablespoon fresh Italian parsley
Fill The Wonton Ravioli: On a clean dry work surface, use a pastry brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly. Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
48 wonton wrappers
Make The Cream Sauce: Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat. Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.
3 tablespoons unsalted butter, 3 medium shallots, 1/4 cup fresh chives, 1 tablespoon Dijon Mustard, 1 garlic clove, Zest of Meyer lemon, 1 1/2 heavy cream
Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain.Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.