CRAB RAVIGOTE

Crab Ravigote image

Yield serves 8

Number Of Ingredients 18

2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
2 teaspoons dry mustard
2 teaspoons Creole mustard
1 teaspoon prepared horseradish
1 teaspoon anchovy paste
1/3 teaspoon hot pepper sauce
1 teaspoon salt
1 cup vegetable oil
2 teaspoons Worcestershire sauce
4 hard-boiled eggs, grated
1/3 cup finely diced red bell pepper
1/3 cup finely diced yellow bell pepper
1/4 cup thinly sliced green onions, white and green parts
2 (1-pound) cans lump crabmeat or 2 pounds cleaned fresh crabmeat
8 thick slices tomato
16 caperberries

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.