Crab Ravigote Recipes

BAKED CRAB WITH GARLIC-CHILE BUTTER

Steps:

• Remove the garlic chile-butter from the refrigerator and using a spoon, scrape about 1 cup of the butter into shards. Add 3/4 cup of the shards to a small bowl; set aside the remaining shards.
• Add the crabmeat to the small bowl and toss gently with the butter to avoid breaking up the crab too much. Lightly season with salt. Transfer to a broiler-safe baking dish, such as ceramic (but not glass) that's about 7 by 5 inches in size (or similar) and top with the remaining butter pieces.
• Cover the baking dish with plastic wrap and refrigerate until ready to bake.
• When ready to serve, preheat the broiler to medium-high.
• Place the baking dish on a rimmed baking sheet and remove the plastic wrap. Broil until the top is golden brown and bubbling, rotating the dish a few times so it browns evenly, 7 to 10 minutes total. Carefully remove the dish from the broiler.
• Garnish the dish with a few sprigs of parsley and a few lemon wedges to squeeze over the top. Serve with the crostini.
• Combine all of the ingredients in a medium bowl and mix well with a rubber spatula until completely incorporated. Alternatively, mix the ingredients in a stand mixer fitted with the paddle attachment.
• Freeze the butter just until firm enough to shave with a spoon, about 10 minutes, or refrigerate for up to 1 week in an airtight container. Alternatively, transfer the butter to a sheet of parchment paper and form into a log. Wrap tightly with the parchment and plastic wrap and freeze for up to 1 month. Makes about 2 cups.
• Preheat the oven to 350 degrees F.
• Place the bread on a baking sheet and season with the olive oil, salt and pepper.
• Bake until golden brown, 7 to 10 minutes. Set aside until ready to serve.

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.

CRAB RAVIGOTE

Steps:

• Put the yolks, lemon juice, vinegar, dry mustard, Creole mustard, horseradish, anchovy paste, hot sauce, salt, and 1 tablespoon water in a medium bowl. Using an electric mixer, beat the mixture at high speed for 2 minutes. While the mixer is running, slowly drizzle in the oil to make a mayonnaise-like sauce. Stir in the Worcestershire, hard-boiled eggs, bell peppers, and green onions. Gently fold in the crabmeat.
• Serve the mixture on top of the tomato slices and garnish with the caperberries.

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.