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Crabmeat Ravigotte Maison

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Ingredients

Adjust Servings:
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

Nutritional information

424.7
Calories
345 g
Calories From Fat
38.4 g
Total Fat
5.3 g
Saturated Fat
94.7 mg
Cholesterol
825.4 mg
Sodium
5.2 g
Carbs
1.9 g
Dietary Fiber
2.9 g
Sugars
16.1 g
Protein
265g
Serving Size

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Crabmeat Ravigotte Maison

Features:
    Cuisine:

    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 : )

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crabmeat Ravigotte Maison, 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 : ), 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 : )


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    Steps

    1
    Done

    Combine Egg Yolks, Vinegar, Mustard, and Lemon Juice in Blender.

    2
    Done

    Blend For 2 Minutes.

    3
    Done

    While Blending, Slowly Add Oil Into the Blender in a Thin, but Constant Stream (critical).

    4
    Done

    Transfer to Mixing Bowl.

    5
    Done

    Gently Fold in Capers, Scallions, and Parsley.

    6
    Done

    Add Salt and White Pepper to Taste.

    7
    Done

    Refrigerate For 2-4 Hours.

    8
    Done

    Slice Tomato Into 6-In. Slices (keep Them as Consistent as Possible).

    9
    Done

    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).

    10
    Done

    Just Before Serving, Gently Fold in Crabmeat (so as not to Damage Lumps).

    11
    Done

    Layer the Items on Plates in the Following Order: Lettuce, Tomato, Then Crabmeat Mixture.

    12
    Done

    Optional: Garnish With a Pinch Parsley.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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