Crabmeat Ravigotte Maison Food

CRABMEAT RAVIGOTE

Crabmeat Ravigote image

From Palace Café, one of Dickie Brennan's restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups mayonnaise
1/4 cup creole mustard
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
1 lemon, juice of
1/4 cup capers, chopped
1/4 cup prepared horseradish
1/4 cup red onion, minced
1 lb lump crabmeat
kosher salt
fresh ground black pepper
4 creole tomatoes, sliced thick
1/2 head green leaf lettuce, very thinly sliced

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.

Nutrition Facts : Calories 639.4, Fat 41.6, SaturatedFat 6.1, Cholesterol 116.6, Sodium 1804.7, Carbohydrate 40.9, Fiber 3.5, Sugar 13.7, Protein 29.2

CRABMEAT RAVIGOTE

Crabmeat Ravigote image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

1 pound crabmeat, flaked
1/4 cup freshly squeezed lemon juice or tarragon vinegar
1/2 cup prepared mayonnaise
1/4 cup chopped pimiento
2 tablespoons finely chopped scallion
2 tablespoons chopped sweet pickles
Coarse salt and freshly ground pepper
3 ripe avocados, halved and skins removed
Curry Dressing
Capers, for garnish

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.

CRABMEAT RAVIGOTTE MAISON

Crabmeat Ravigotte Maison image

French Ravigotte with New Orleans twist. I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo. For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch of parsley. When we make it, we use the full recipe but only serve it over 4 (sometimes 2) tomato/lettuce beds rather than 6 so each person will have extra crabmeat mixture. Yum yum. To make recipe a little easier, use chopped lettuce as a salad bed just enough to cover an appetizer plate, then lay the single tomato slice on top and continue as recipe directs. It will look just as nice and is a little easier on the cook : )

Provided by GoldsmithLissa

Categories Crab

Time 2h30m

Yield 6 appetizers, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 egg yolks
2 tablespoons red wine vinegar
1 teaspoon creole mustard (or dijon or other brown mustard)
1 teaspoon lemon juice
1 cup vegetable oil
1/4 cup capers, drained
1/4 cup whole scallion, chopped
1 tablespoon parsley, chopped
salt
white pepper
1 lb crabmeat, jumbo lump
1 head iceberg lettuce
2 medium tomatoes

Steps:

Combine egg yolks, vinegar, mustard, and lemon juice in blender.
Blend for 2 minutes.
While blending, slowly add oil into the blender in a thin, but constant stream (critical).
Transfer to mixing bowl.
Gently fold in capers, scallions, and parsley.
Add salt and white pepper to taste.
Refrigerate for 2-4 hours.
Slice tomato into 6-in. slices (keep them as consistent as possible).
Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
Just before serving, gently fold in crabmeat (so as not to damage lumps).
Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
Optional: garnish with a pinch parsley.

Nutrition Facts : Calories 424.7, Fat 38.4, SaturatedFat 5.3, Cholesterol 94.7, Sodium 825.4, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 16.1

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