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Crab Meat And Dave's Ravigote
Ingredients
- 1 1/2 c. Homemade mayonnaise
- 2 tsp Dijon mustard Juice of one lemon
- 1/2 c. Chopped onions
- 1 Tbsp. Chopped shallots
- 1 tsp Chopped garlic
- 1/4 c. Pressed capers
- 1 Tbsp. Minced parsley
- 1 Tbsp. Minced chervil
- 1 Tbsp. Minced tarragon Salt to taste Freshly-grnd black pepper to taste
- 1 lb Lump crab meat picked over for cartilage
- 2 lb Creole tomatoes, not very ripe sliced 3/4" thk (on the green side, about 6 medium)
- 3 Tbsp. Emeril's Essence see * Note
- 1 c. Flour
- 1 c. Cornmeal
- 2 x Large eggs slightly beaten
- 1/2 c. Buttermilk Bacon fat for frying
- 1 c. Chiffonade of baby greens lightly tossed in Extra virgin olive oil and seasoned with Salt to taste and Freshly-grnd black pepper to taste Tumeric infused oil Paprika infused oil Edible flowers
- 2 Tbsp. Minced parsley
Directions
- For the ravigote: In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon. Mix till fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill.
- For the tomatoes: In a saute/fry pan, heat the bacon fat. Season each tomato slice with Emeril's Essence. Season the flour and cornmeal with 2 Tbsp. of Essence. In a small bowl, combine the Large 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 warm bacon fat, fry each tomato for 2 min on each side, or possibly till golden brown. 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.
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