Blackstone Griddle Crab and Corn Ravioli Recipe

Blackstone Crab and Corn Ravioli blends creamy, cheesy ravioli with sweet corn and tender crab meat for a decadent griddle-cooked dinner. This recipe is built for a flat top griddle like a Blackstone but translates well to any large, flat cooking surface. It’s simple enough for a weeknight and impressive enough for guests.

Corn and crab are a classic pairing: the sweetness of fresh corn balances the delicate, briny flavor of lump crab, while a silky cream-and-Parmesan sauce brings everything together. Below you’ll find step-by-step instructions, equipment and ingredient lists, and helpful tips to get the best results on your griddle.

How to make Blackstone Crab and Corn Ravioli

Begin by preheating your Blackstone or other flat top griddle to medium heat. A steady medium temperature gives the corn time to caramelize slightly while the ravioli cooks through without burning.

Lightly coat the griddle with your preferred cooking oil. Add the fresh corn kernels (cut from two ears) to one side of the griddle and season with kosher salt, black pepper and a sprinkle of Old Bay for a touch of Old Bay’s classic crab-friendly spice.

Place a 20-ounce bag of thawed cheese ravioli on the opposite side of the griddle. To help the ravioli steam and heat through evenly, squirt a little water around the ravioli and cover them with a melting dome or lid to trap heat and moisture.

Stir the corn occasionally so it browns evenly. Remove the dome briefly after a few minutes to turn and mix the ravioli, adding a splash more water if needed, and re-cover for a total of about five minutes to ensure the ravioli cooks through and softens.

When the ravioli and corn are nearly ready, set the melting dome aside. Add six cloves of fresh minced garlic and combine the corn and ravioli on the griddle, cooking and stirring for about two minutes so the garlic becomes fragrant without burning.

Pour in two cups of heavy cream and add 1/2 cup shredded Parmesan cheese. Season again with kosher salt, pepper and a little more Old Bay if desired. Stir with spatulas and allow the cream to gently simmer on the griddle for about two minutes; the cream will thicken into a rich sauce that coats the ravioli and corn.

Finally, fold in 12 ounces of jumbo lump crab meat (canned or fresh deli crab both work), two tablespoons of lemon juice, and about 1/2 cup fresh chopped parsley. Heat just long enough to warm the crab through—about one minute—then remove from the griddle.

Serve Blackstone Crab and Corn Ravioli with lemon on the side to squeeze over top for the ultimate experience!

Garnish with additional chopped parsley and offer lemon wedges so diners can brighten the rich sauce with a squeeze of citrus. The acidity lifts the cream and accentuates the crab’s flavor. Serve immediately for best texture and flavor.

If you like Blackstone Crab and Corn Ravioli, you might also like these griddle recipe ideas

Blackstone Griddle Street Corn

Best Blackstone Pasta Recipes

Favorite Blackstone Griddle Recipes

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Blackstone Crab and Corn Ravioli

Cheri Renee

A rich, creamy Alfredo-style ravioli tossed with sweet corn and lump crab meat, all cooked on a flat top griddle for easy, restaurant-style flavor at home.

Prep Time
10 mins

Cook Time
10 mins

Course
Main Course

Cuisine
American, Italian

Servings
4

Calories
808 kcal

Equipment

• Blackstone Griddle or flat top grill
• Melting dome or lid (optional)
• Spatulas for stirring

Ingredients

• Cooking oil of choice
• 2 ears corn, kernels cut off the cob
• Kosher salt, black pepper, and Old Bay seasoning to taste
• 1 (20-ounce) bag frozen cheese ravioli, thawed
• 6 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup shredded Parmesan cheese
• 12 ounces jumbo lump crab meat (canned or fresh deli)
• 2 tablespoons lemon juice, plus wedges for serving
• 1/2 cup fresh chopped parsley, plus extra for garnish

Instructions

1. Preheat your griddle to medium heat. Add cooking oil and arrange the corn on one side of the griddle. Season with kosher salt, pepper and Old Bay.
2. Place the ravioli on the other side of the griddle. Squirt a small amount of water around the ravioli and cover with a melting dome to steam. Stir the corn occasionally so it browns evenly. After a few minutes, lift the dome to toss the ravioli, add a little more water if needed, and re-cover until ravioli is cooked through (about 5 minutes total).
3. Remove the dome. Add minced garlic and stir the corn and ravioli together on the griddle; cook for about 2 minutes until garlic is fragrant.
4. Pour in the heavy cream and sprinkle in the Parmesan. Season with additional salt, pepper and Old Bay to taste. Stir and cook for 2 minutes while the cream thickens into a sauce.
5. Fold in the crab meat, lemon juice and chopped parsley. Stir gently and heat just until crab is warmed through, about 1 minute. Serve immediately with extra parsley and lemon wedges.

Keywords: Alfredo, Blackstone, corn, crab, flat top grill, griddle, pasta, ravioli, creamy

My new Blackstone Griddle Cookbook is now available!

Tips and variations: swap the cheese ravioli for spinach or mushroom ravioli if desired, or add a pinch of red pepper flakes for heat. For a lighter version, substitute half-and-half for some of the heavy cream, but note the sauce will be less rich. Fresh lump crab gives the best texture, but quality canned crab works well and keeps the recipe budget-friendly.

This Blackstone Crab and Corn Ravioli recipe showcases how versatile a flat top griddle can be—delivering quick weeknight dinners and crowd-pleasing dishes for gatherings. Enjoy experimenting with the flavors and make it your own.