Crabmeat Ravigote and Fried Green Tomatoes

By corlear

Chef's Note: Ravigote is a classic sauce meaning "to perk it up." At Brennan ~c of Houston it means “to create raving compliments." Consider it the “Be All, End All” of salads!

Chef’s Tip: Vegetable chips from the grocery also make excellent garnishes for this dish.

Ingredients

• 1 cup Ravigote Sauce (see recipe)
• 1/2 cup Herb Vinaigrette (see recipe)
• 1 pound jumbo lump crabmeat, cleaned and picked over
• 1 teaspoon Creole Seafood Seasoning
• Vegetable oil for deep frying (optional)
• 2 parsnips, sliced paper thin with a peeler (optional)
• 1 beet, sliced paper thin with a peeler (optional)
• Salt and black pepper to taste
• 12 Fried Green Tomato slices (see recipe)
• 4 cups baby greens

Details

Servings 4

Preparation

Step 1

Prepare Ravigote Sauce and Herb Vinaigrette; reserve until needed.

In a small bowl, season crabmeat with Creole Seafood Seasoning and toss with Ravigote Sauce.

Heat oil in deep fryer to 350 degrees. Deep fry parsnips and beet until crisp, drain on paper towel and season chips with salt and pepper. Reserve until needed.

Prepare Fried Green Tomatoes; place 3 tomato slices positioned near the edge of each plate, leaving space in the plate’s center. Top each slice with crabmeat. Toss greens with vinaigrette and place a mound in center of each plate. Top salad with reserved chips.