Lump Crabmeat Margarita Food

LUMP CRABMEAT MARGARITA

Steps:

• Combine all ingredients except avocado and field greens, adding crabmeat last and folding in gently. Can be made ahead to this point. Prior to serving rim Margarita glasses with lime and then dip in coarse salt. Gently add avocado to crab mixture. Place small handful of field greens in each glass. Top with crab mixure and garnish with cilantro sprigs and lime wedges on seafood forks.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

CRAB MEAT OMELETTE FILLING

Steps:

• Saute green onions and 1 tsp parsley in butter until soft, being careful not to let butter brown.
• Add crabmeat, tossing lightly so as not to break up lumps.
• Season to taste and add lemon juice.
• Prepare basic omelette.
• When eggs begin to set, add crabmeat mixture and turn down heat.
• When omelette is set, fold two sides toward center, over filling.
• Garnish with the remaining parsley.