Crab Meat And Dave's Ravigote

Recipe Ingredients

1 1/2 cups	355ml	Homemade mayonnaise
2 teaspoons	10ml	Dijon mustard
		Juice of one lemon
1/2 cup	31g / 1.1oz	Minced onions
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/4 cup	59ml	Pressed capers
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped chervil
1 tablespoon	15ml	Chopped tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Lump crab meat - picked over
		For cartilage
2 lbs	908g / 32oz	Creole tomatoes, not very ripe - sliced 3/4" thk
		(on the green side, about 6 medium)
3 tablespoons	45ml	Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Cornmeal
2		Eggs - slightly beaten
1/2 cup	118ml	Buttermilk
		Bacon fat - for frying
1 cup	237ml	Chiffonade 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	30ml	Chopped 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.