Best Crabmeat Ravigote Recipes

CRABMEAT RAVIGOTE

Crabmeat Ravigote image

From Palace Café, one of Dickie Brennan's restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups mayonnaise
1/4 cup creole mustard
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
1 lemon, juice of
1/4 cup capers, chopped
1/4 cup prepared horseradish
1/4 cup red onion, minced
1 lb lump crabmeat
kosher salt
fresh ground black pepper
4 creole tomatoes, sliced thick
1/2 head green leaf lettuce, very thinly sliced

Steps:

Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
Add the capers, horseradish and red onion and mix well.
In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
Place 3 slices of tomato in a circle of 4 serving plates.
Place the lettuce in the center of each plate and top with the crabmeat mixture.
Garnish with the capers and lemon slices and the remaining sauce on the side.

Nutrition Facts : Calories 639.4, Fat 41.6, SaturatedFat 6.1, Cholesterol 116.6, Sodium 1804.7, Carbohydrate 40.9, Fiber 3.5, Sugar 13.7, Protein 29.2

CRABMEAT RAVIGOTE

Crabmeat Ravigote image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

1 pound crabmeat, flaked
1/4 cup freshly squeezed lemon juice or tarragon vinegar
1/2 cup prepared mayonnaise
1/4 cup chopped pimiento
2 tablespoons finely chopped scallion
2 tablespoons chopped sweet pickles
Coarse salt and freshly ground pepper
3 ripe avocados, halved and skins removed
Curry Dressing
Capers, for garnish

Steps:

Place crabmeat in a medium bowl. Drizzle with lemon juice to moisten. Transfer to the refrigerator for 30 minutes.
Drain off any accumulated juice, pressing crabmeat slightly. Gently stir in mayonnaise, pimiento, scallion, and pickles. Season with salt and pepper.
Evenly divide crabmeat mixture between avocado halves. Top each with a dollop of dressing, and garnish with capers.

CORNMEAL CRUSTED LEMONFISH WITH GRILLED ONION AND POTATO LYONNAISE AND CRABMEAT RAVIGOTE

CORNMEAL CRUSTED LEMONFISH WITH GRILLED ONION AND POTATO LYONNAISE AND CRABMEAT RAVIGOTE image

Provided by Emeril Lagasse

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 pound new potatoes, thinly sliced
2 tablespoons olive oil
1 tablespoon finely chopped fresh parsley leaves
4 (6-ounce) fillets of Lemonfish or Ling (or any other type of slightly firm white fish)
1/2 cup cornmeal
Essence, recipe follows
1/4 cup vegetable oil
2 tablespoons thinly sliced green onions, (green part only)
Freshly ground black pepper
1 egg
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 teaspoons chopped garlic
2 tablespoon capers
1/4 cup Creole or whole grain mustard
2 tablespoons finely chopped parsley leaves
1 fresh lemon, juiced
3/4 cup olive oil
1 pound lump crab meat
1 large yellow onion, cut into 1/4-inch rings
Drizzle of olive oil
Salt

Steps:

Preheat the grill.
Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper.
In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper.
Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside.
In a large saute pan, over medium heat, add the olive oil.
Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely.
In another large saute pan, over medium heat, add the vegetable oil.
When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes.
Add the parsley to the potato mixture. Mix well.
Remove the fillets and drain on paper towels.
To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions.