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

Entrees

Ingredients

32 Ounces Jumbo Crab Sensations®
45 Each Pot Stickers Wrappers
2 Each Eggs
4 Ounces Panko Bread Crumbs
2 Ounces Milk
3 Teaspoons Shallot, minced
2 Teaspoons Chive
1 Teaspoon Tarragon, minced
1 Teaspoon Chervil, minced
1 Teaspoon Parsley, minced
3 Teaspoons Pepper
1.5 Teaspoons Old Bay®Seasoning
7.5 Ounces Goat Cheese
5 Ounces Whipped Cream Cheese
1 Tablespoon Olive Oil
1 Teaspoon Garlic, minced
1 Tablespoon Shallot, minced
To Taste Salt and White Pepper
2 Ounces White Wine
4 Ounces Heavy Cream
2 Ounces Parmesan Cheese

Directions

  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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