Dungeness Crab Spinach Raviolis

by Crab-O-Licious

We tried this Dungeness Crab and Spinach Raviolis recipe from Janice Hibler's "Dungeness Crabs and Blackberry Cobblers" cook book.

It is just down right delightful with Dungeness crab, but you could use canned crab meat if Dungeness is out of reach. The author even suggested small bay shrimp with this recipe...


  • 12-Won ton Wrappers

  • 2 Tablespoons-Butter

  • 5 Ounces-Crab Meat

  • 4 Ounces-Spinach-blanched

  • 1/2 Shallot-chopped

  • 1 Sprig-Tarragon-chopped

  • Dash-Pernod (optional)

  • Pinch-Salt and Pepper

Ingredients for the Sauce:

  • 1/3 Cup-White Wine (Riesling)

  • 1 Shallot-chopped

  • 1 Cup-Chicken Stock or Canned Broth

  • 3/4 Cup-Whipping Cream

  • 1 Bunch Fresh Chives-chopped


To make this Dungeness Crab and Spinach Raviolis, first, boil the won ton wrappers, 6 at a time, in a large pot of boiling water for 2-3 minutes. Let cool in the water.

Melt butter in a frying pan and saute' the crab meat and spinach with the shallot, tarragon, and Pernod. Simmer about 2 minutes until all the liquid has evaporated.

Remove the mixture from the pan, season with salt and pepper, and let it cool.

Drain won tons and lay them on a flat surface. Place a tablespoon of the crab mixture in the middle of each and fold all sides of the wrapper into the middle to close the raviolis.

Steam the won tons on a rack over simmering water in a covered pan or wok for about 3 minutes.

To make the sauce, simmer the wine and shallots in a saucepan until it is reduced by half.

Add the chicken stock and cream and continue reducing until the desired consistency is achieved. Add the chives at the last minute.

Arrange 3 Dungeness crab spinach raviolis on a plate and cover with the sauce...

Enjoy this Dungeness Crab Spinach Raviolis recipe! You may want to grab the cookbook before they're out!

Did you try some of our Crab Soup Recipes? They'll keep warm from the inside out!

Check out some more of our Crab Meat Recipes, here.

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