Crabmeat Ravigote Food

CRABMEAT RAVIGOTE

Steps:

• Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
• Add the capers, horseradish and red onion and mix well.
• In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
• Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
• Place 3 slices of tomato in a circle of 4 serving plates.
• Place the lettuce in the center of each plate and top with the crabmeat mixture.
• Garnish with the capers and lemon slices and the remaining sauce on the side.

CRABMEAT RAVIGOTE

Steps:

• Place crabmeat in a medium bowl. Drizzle with lemon juice to moisten. Transfer to the refrigerator for 30 minutes.
• Drain off any accumulated juice, pressing crabmeat slightly. Gently stir in mayonnaise, pimiento, scallion, and pickles. Season with salt and pepper.
• Evenly divide crabmeat mixture between avocado halves. Top each with a dollop of dressing, and garnish with capers.

CORNMEAL CRUSTED LEMONFISH WITH GRILLED ONION AND POTATO LYONNAISE AND CRABMEAT RAVIGOTE

Steps:

• Preheat the grill.
• Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper.
• In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper.
• Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside.
• In a large saute pan, over medium heat, add the olive oil.
• Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely.
• In another large saute pan, over medium heat, add the vegetable oil.
• When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes.
• Add the parsley to the potato mixture. Mix well.
• Remove the fillets and drain on paper towels.
• To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions.