Time 1h50m Yield 4 Number Of Ingredients 18 Steps:
Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes. Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour. Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 “wings” and fold around the bend to seal. Repeat to form remaining tortellini. Bring a pot of salted water to a boil. While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve. Add tortellini to the boiling water, giving a gentle stir make sure they don’t stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce. Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don’t overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.
Time 2h25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook the tortellini according to the package directions; drain, rinse, and drain again. In a large bowl, combine the tortellini and the remaining ingredients; mix well. Cover, and chill for at least 2 hours before serving.
Time 1h25m Yield 8 Number Of Ingredients 11 Steps:
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water. Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl. Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.
Time 20m Yield 10 servings. Number Of Ingredients 9 Steps:
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic. , Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.
More about “crab tortellini salad recipes”
Time 20m Yield 12 servings. Number Of Ingredients 9 Steps:
Cook tortellini according to package directions. , Meanwhile, in a large bowl, combine the remaining ingredients. Drain tortellini and rinse in cold water. Add to vegetable mixture and toss to coat. Cover and refrigerate until serving.
