RAVIOLI WITH CRAB IN BROWN BUTTER MUSHROOM AND SAGE SAUCE

Ingredients

1 ½ sticks salted butter (12 tablespoons)

8 cloves garlic, chopped

8-ounces mushrooms, sliced

½ cup sage leaves, chiffonade

¼ cup heavy cream

½-pound king crab or lump crab meat

½ teaspoon salt

½ teaspoon fresh cracked pepper

15-20 cheese or mushroom raviolis (about 1-pound), cooked al dente

½ cup grated parmesan cheese

Instructions

Melt 1 stick of the butter in a large deep skillet over medium heat.  Add the garlic, mushrooms, and ¼ cup of the sage and cook, stirring frequently, until the mushroom and sage begin to lightly brown, about 3-4 minutes. Add the heavy cream and cook for 2 more minutes.

While the mushrooms cook, melt the remaining butter in a small frying pan over medium high heat.  Add the remaining ¼ cup of sage leaves to the butter.  Cook, stirring until the butter turns golden brown and the sage leaves are crispy.

Just before serving, add the crab meat, salt, pepper, and the raviolis to the mushroom sauce and toss to coat.  Serve 3 or 4 mushrooms per serving and drizzle the brown butter and crispy sage over the top.  Sprinkle parmesan cheese over the top with more on the side.

You May Also Like...

4F3508F0-0860-481A-8AC8-A4B563E9824C_1_201_a

VIETNAMESE FISH CAKES OVER GLASS NOODLE SALAD WITH NUOC CHAM DRESSING

8579BFAA-5B37-4114-B07B-E1BA9020C187_1_201_a

SAUSAGE AND SHRIMP IN PINK VODKA SAUCE OVER LINGUINI

1B516D68-072A-41A9-A03F-BA8F8C6D4672_1_201_a

SHRIMP EGG FOO YOUNG

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00