4 oz. cheese ravioli
6 cloves garlic, chopped
2 tbsp. olive oil
4 tbsp. butter, divided
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 lb. crab (imitation is fine)
1 c. freshly grated Parmesan cheese

In a small skillet, saute garlic in oil over medium heat until pale gold, about 1-2 minutes. Set aside.

Cook ravioli, al dente; drain. Set aside.

In medium saucepan, melt 3 tablespoons butter over low heat. Stir in flour, then gradually milk. Cook and stir over low heat until smooth and thick. Add salt, pepper and sauteed garlic mixture (with oil).

In a small pan heat the remaining tablespoons of butter. Add the crab and toss over medium heat until hot. Remove.

Place ravioli on platter. Top with hot crab mixture, then sauce. Toss lightly. Sprinkle with Parmesan cheese. Approximately 6 servings.