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Easy Crab Tortellini
Easy Crab Tortellini
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Chef John's effortless recipe for delicious crab tortellini made from wonton wrappers.
Ingredients:
  • 7 saltine crackers, finely crushed
  • 1 large egg, beaten
  • 2 tablespoons mascarpone cheese
  • 0.5 teaspoon Dijon mustard
  • 0.25 teaspoon Worcestershire sauce
  • 6 ounces lump crabmeat, very well drained, squeezed dry
  • 6 ounces Dungeness crabmeat, very well drained, squeezed dry
  • 0.25 teaspoon seafood seasoning (such as Old Bay®)
  • salt to taste
  • 1 tablespoon minced jalapeno pepper
  • 28 (3.5 inch square) wonton wrappers, or as needed
  • 1.5 cups creme fraiche
  • 1 teaspoon ground paprika
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon chopped fresh dill, or more to taste
Instructions:
  • Crush crackers in a bowl. Mix in egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce until well combined. Allow mixture to rest for 5 minutes until crumbs absorb moisture.
  • Combine crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno with the cracker mixture, gently stir until mixed. Refrigerate for 1 hour to enhance flavors.
  • On a work surface, arrange a wonton wrapper in a diamond shape. Moisten the top 2 edges lightly with water. Put 1 tablespoon of crab filling in the center and gently spread it out. Fold the bottom corner up over the filling to the top corner to create a triangle. Press to seal the edges, removing any air pockets. Create a fold in the center of the long side by pressing with your finger. Moisten the "wings" and fold them over to seal. Repeat to make the rest of the tortellini.
  • Boil water with a pinch of salt in a pot.
  • While the water is coming to a boil, heat creme fraiche in a skillet over medium heat. Stir in paprika, lemon zest, salt, and a splash of pasta water. Heat until simmering, then remove from heat and set aside.
  • Gently drop the tortellini into the boiling water to prevent sticking. Cook for 1 minute or until floating to the surface. Using a slotted spoon, transfer the tortellini into the reserved sauce.
  • 1. Heat the sauce gently over medium-high heat, stirring and basting, until it is warmed through and just begins to simmer. Be careful not to cook it for too long, as the sauce will reduce too much. Turn off the heat and mix in the dill. Serve right away on warm plates, and garnish with more dill and a sprinkle of cayenne.

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