Pan Seared Crab & Chive Raviioli with Citrus Shoyu
Ingredients
1 lb TCP crabmeat raviloli, cooked, drained & set in cold water to chill
1 Red Bell Pepper sliced julienne
1/2 bucnh Scallions sliced thin
8 oz bottle Shoyu sauce
2 tbsp olive oil
Cooking Instructions
Heat oil in a non stick pan, add in chilled ravioli and sear to a golden brown on both sides. Add peppers and scallions and saute and toss 1 to 2 more minutes. Serve onto plates and garnish liberally with shoyu sauce.
