Crabmeat Ravigotte Maison Recipes

CRAB RAVIGOTE

Crab Ravigote image

Yield serves 8

Number Of Ingredients 18

Ingredients

2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
2 teaspoons dry mustard
2 teaspoons Creole mustard
1 teaspoon prepared horseradish
1 teaspoon anchovy paste
1/3 teaspoon hot pepper sauce
1 teaspoon salt
1 cup vegetable oil
2 teaspoons Worcestershire sauce
4 hard-boiled eggs, grated
1/3 cup finely diced red bell pepper
1/3 cup finely diced yellow bell pepper
1/4 cup thinly sliced green onions, white and green parts
2 (1-pound) cans lump crabmeat or 2 pounds cleaned fresh crabmeat
8 thick slices tomato
16 caperberries

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.

GALATOIRE'S CRABMEAT MAISON RECIPE

Galatoire's Crabmeat Maison Recipe image

Provided by á-2949

Number Of Ingredients 9

Ingredients

1 cup Hellmann's mayonnaise
1 T. Creole mustard
1 T. capers, drained (can omit)
2 t. Emeril's Bayou Blast Creole Seasoning
2 t. Cajun Power garlic sauce
2 t. parsley
1 t. Worcestershire
1 t. lemon juice, freshly squeezed
2 pounds jumbo lump crabmeat

Steps:

Combine the first eight ingredients and mix thoroughly with a wire whisk. Gently fold crabmeat into dressing making sure not to break up the crabmeat lumps, Serve with crackers or on a bed of romaine lettuce. Delicious!

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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