Crabmeat Ravigotte Maison Recipes

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.

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.

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!