Local Dungeness Crab Sorpresine Recipe

Prepare crab meat

Pick any residual shell fragments from the Dungeness crab meat and gently flake the lumps into bite-sized pieces. Pat dry on paper towels if the meat is very wet so the filling doesn’t become watery.

In a medium bowl, combine mayonnaise, lemon juice, Dijon mustard, minced shallot, chopped capers, chopped parsley, and chives. Stir until homogenous.

Fold the crab meat gently into the mayo mixture, keeping some larger lumps intact for texture. Season with sea salt and freshly ground black pepper to taste. Refrigerate the filling while you prepare the dough so flavors meld and the filling firms slightly (15–20 minutes).

On a clean work surface, make a mound with the all-purpose flour and semolina; create a well in the center. Crack the eggs into the well, add the olive oil and salt.

Using a fork, slowly incorporate the egg mixture into the flour from the inside out until a shaggy dough forms. If the dough seems dry, add cold water 1 tablespoon at a time until it comes together.

Knead the dough for 6–8 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes (this relaxes the gluten and makes rolling easier).

Divide the rested dough into 4 pieces. On a lightly floured surface (or with a pasta machine), roll each piece into a sheet about 1–1.5 mm thick. Cut rounds 2.5–3 inches (6–7.5 cm) in diameter using a cookie cutter or inverted glass. You should get roughly 24–30 rounds depending on thickness. Keep rounds dusted with flour so they don’t stick.

Place about 1 teaspoon of the chilled crab filling in the center of each round. Brush a small amount of water or beaten egg around the edge of the round to help seal. Fold each round over the filling into a crescent and press edges closed, or bring edges together and twist into a purse shape (sorpresine-like): pleat and pinch the top so the parcel is sealed and slightly puffed. Aim for neat, well-sealed pockets so filling doesn’t leak during cooking.

Place finished sorpresine on a floured tray and cover lightly with a towel until all are formed.

Bring a large pot of salted water to a gentle boil. Meanwhile, in a wide sauté pan over medium heat, melt the butter with the olive oil until foaming. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned.

Add white wine (or shellfish stock) to the pan to deglaze, scraping any fond. Reduce the liquid by half (about 1–2 minutes). Stir in lemon zest and the optional cream, then lower heat to keep sauce warm but not boiling.

Drop the sorpresine into the gently boiling water in batches so they have room to move. Cook until they float and then continue simmering 1.5–2 minutes more (fresh pasta cooks quickly). Use a slotted spoon to transfer cooked sorpresine directly into the warm sauce pan.

Gently toss the cooked sorpresine in the sauce to coat, adding a splash of pasta water if the sauce needs loosening. Taste and adjust seasoning with salt and pepper.

If using, stir in chopped tarragon or basil and the grated Parmigiano-Reggiano for silkiness. Remove from heat.

Divide microgreens or baby arugula among warm plates. Spoon 6–8 sorpresine per serving over the greens and ladle any remaining sauce over the top.

Sprinkle each portion with the toasted panko for crunch (optional), a few extra chives, and a light grate of lemon zest. Serve immediately with lemon wedges on the side for an extra bright finish.

Leftover filling can be refrigerated up to 2 days. Cooked sorpresine are best served immediately but can be chilled and gently reheated in a skillet with a splash of stock or cream.