Instructions: Heat the oil in a skillet, add the shallots and the red pepper. Cook gently until soft. Add the vermouth and the cream. Remove from the heat and stir in the crab, season and add the mint. Allow to cool.

Whisk the egg white with 1 teaspoon water. Place 1 wonton wrapper on the counter and top with a heaped tablespoon of the crab mixture.

Brush the edges of the wrapper with egg white, then top with a second wrapper. Press to seal well. If desired cut with a 3-inch round cutter.

Repeat with the remaining wrappers and store refrigerated on a baking sheet, covered with plastic wrap.

Bring a large pot of salted water to a boil. and drop in the ravioli. Cook until the ravioli float and become slightly transparent, about 3 minutes.

Drain.

While the ravioli cook, melt the butter in a large skillet. Add the zest, the lemon juice and the chives. Season. Add the drained ravioli to the sauce and coat to serve.

Serves 4

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