Sensational Crab & Seafood Tortellini

Stacey Foster one of the winners of the 2016 broker recipe contest made a flavorful and sweet blend of Jumbo Crab Sensations, fresh herbs, spices, and cheese all wrapped up in a pot sticker wrapper forming the tortellini. Then tossed in a white wine cream sauce.

Menu Part



32OuncesJumbo Crab Sensations® (Item# 004630)
45EachPot Stickers Wrappers
4OuncesPanko Bread Crumbs
3TeaspoonsShallot, minced
1TeaspoonTarragon, minced
1TeaspoonChervil, minced
1TeaspoonParsley, minced
1.5TeaspoonsOld Bay®Seasoning
7.5OuncesGoat Cheese
5OuncesWhipped Cream Cheese
1TablespoonOlive Oil
1TeaspoonGarlic, minced
1TablespoonShallot, minced
To TasteSalt and White Pepper
2OuncesWhite Wine
4OuncesHeavy Cream
2OuncesParmesan Cheese


  1. Filling: In a large bowl combine eggs, bread crumbs, milk, shallot, herbs, spices and cheese. Gently fold Jumbo Crab Sensations® into cheese mixture being careful to preserve some larger pieces for texture. Chill mixture until needed.
  2. To form tortellini: Place a tablespoon of filling mixture in the center of each pot sticker wrapper. Wet the outside edge, seal to form a half moon then crimp in the center and join the two points together forming the tortellini.
  3. Simmer in boiling salted water for 3-4 minutes or until done.
  4. Strain and toss with white wine cream sauce.
  5. White wine cream sauce: Sweat garlic and shallot in oil until translucent. Deglaze with white wine and reduce. Add heavy cream, bring to a simmer until reduced by 25%. Remove from heat, add cheese, and chives.
  6. Add drained pasta to pan and toss to combine. Garnish with chives and chervil leaves.

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