2 ounces butter, unsalted
1 tablespoon shallots, chopped
1 clove garlic, chopped
4 ounces crabmeat
2 ounces cognac
5 ounces tomato sauce
10 ounces heavy cream
salt and pepper to taste


1. Add butter to a warm sauté pan over medium heat. When butter is melted, sautée shallots and garlic until soft.
2. Add crabmeat and mix.
3. Add cognac and mix until slightly reduced.
4. Add tomato sauce, stir until heated.
5. Add cream and stir until blended. Salt and pepper to taste.
6. When raviolis are cooked, add to sauce and simmer a few minutes.

Serve warm in a bowl or on a plate.

Recipe courtesy of Stephanie Smith, Changing Tides Gift Shop, ACE Hardware, 2011.

Just like the lobster ravioli stuffing, Stephanie Smith uses Cognac as the secret ingredient in this sauce. Otherwise it is a fairly straightforward tomato based seafood sauce with crab and cream mixed in.

You will want to simmer the ravioli just after removing them from boiling so that they capture more of the flavors from this exceptional sauce.

Crab Seafood Sauce
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