Cooking Index - Cooking Recipes & IdeasCrab Meat And Dave's Ravigote Recipe - Cooking Index

Crab Meat And Dave's Ravigote

Type: Fish, Shellfish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 1/2 cups 355mlHomemade mayonnaise
2 teaspoons 10mlDijon mustard
  Juice of one lemon
1/2 cup 31g / 1.1ozMinced onions
1 tablespoon 15mlMinced shallots
1 teaspoon 5mlMinced garlic
1/4 cup 59mlPressed capers
1 tablespoon 15mlChopped parsley
1 tablespoon 15mlChopped chervil
1 tablespoon 15mlChopped tarragon
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozLump crab meat - picked over
  For cartilage
2 lbs 908g / 32ozCreole tomatoes, not very ripe - sliced 3/4" thk
  (on the green side, about 6 medium)
3 tablespoons 45mlEmeril's Essence - see * Note
1 cup 62g / 2.2ozFlour
1 cup 62g / 2.2ozCornmeal
2   Eggs - slightly beaten
1/2 cup 118mlButtermilk
  Bacon fat - for frying
1 cup 237mlChiffonade of baby greens - lightly tossed in
  Olive oil - and seasoned with
  Salt - to taste and
  Freshly-ground black pepper - to taste
  Tumeric infused oil
  Paprika infused oil
  Edible flowers
2 tablespoons 30mlChopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the ravigote: In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill.

For the tomatoes: In a saute pan, heat the bacon fat. Season each tomato slice with Emeril's Essence. Season the flour and cornmeal with 2 tablespoons of Essence. In a small bowl, combine the eggs and buttermilk together and whisk well. Dredge the tomatoes in the flour. Dip them in the egg wash, removing any excess. Dredge the tomatoes in the bread crumbs. In the hot bacon fat, fry each tomato for 2 minutes on each side, or until golden. Remove the tomatoes from the pan and drain on a paper-lined plate. Season the tomatoes with Essence. Place the greens on the plate. At an angle, alternate the tomatoes with the crab ravigote. Garnish with the oils, flowers and parsley.

This recipe yields 6 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) - Downloaded from their Web-Site -


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