Easterns' Maryland Blue Crab Ravioli

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Handmade pasta filled with sweet crab meat and served with a garlic butter sauce, celebrating Maryland's iconic blue crab. This Italian-inspired pasta recipe, ready in about 75 minutes, pairs all-purpose flour, eggs, blue crab meat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

2 cups all-purpose flour
2 large eggs
1 lb (fresh or thawed) blue crab meat
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
3 cloves (minced) garlic
4 tbsp unsalted butter
2 tbsp (chopped) chives
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: On a clean surface, mound flour and make a well in the center. Crack eggs into the well, then gradually add flour, mixing until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic and let rest 30 minutes.
Step 2: In a bowl, combine crab meat, cream, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix until well combined.
Step 3: Roll out dough to 1/8-inch thickness. Cut into 3-inch rounds. Place 1 tbsp crab mixture in the center of each round, then fold in half and press edges to seal. Repeat.
Step 4: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until floating. Drain.
Step 5: In a skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in chives, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Add cooked ravioli and toss to coat evenly.