Crabmeat Ravigote

Crabmeat Ravigote
Crabmeat Ravigote

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Mayonnaise

  • 1

    egg yolk

  • 4

    t lemon juice

  • 2

    t dry mustard powder

  • 1

    t salt

  • 2

    t Creole or Dijon mustard

  • 1

    t horseradish

  • 1/3

    t Crystal or Tabasco sauce

  • 1

    cup vegetable oil (canola)

  • 2

    t Worcestershire sauce

  • Ravigote

  • 1/3

    cup grated hard-boiled egg

  • 1/3

    cup very finely diced red bell pepper

  • 1/3

    cup very finely diced yellow bell pepper

  • 1/2

    cup minced green onions

  • 1

    t minced fresh rosemary

  • 2

    T mashed capers

  • 1

    T parsley

  • 1

    t minced garlic

  • 1-1/2

    T minced pimentos

  • 1-1/2

    T minced anchovies

  • 2

    T sweet pickle relish

  • 1

    lb. lump crab

  • 2

    cups shredded lettuce

  • 6

    slices ripe tomatoes (1/2 inch slices)

Directions

In a food processor, add the egg yolk, lemon juice, mustard powder, salt, mustard, horseradish, and hot sauce. Whisk until fully blended. Put lid on processor. Turn processor ON and slowly drizzle oil into bowl. Combine remaining ingredients, gently folding-in the crabmeat. Chill until ready to serve. To serve, place about 1/3 cup of shredded lettuce in the center of each serving plate. Top the lettuce with a slice of tomato. Using a small cup, ramekin, or timbale as a mold, place about 1/3 cup of Ravigote on the top of each tomato slice. Serve immediately.

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