meat and dave's ravigote

4 servings
1½ cup Homemade mayonnaise
2 teaspoons Dijon mustard
  Juice of one lemon
½ cup Minced onions
1 tablespoon Minced shallots
1 teaspoon Minced garlic
¼ cup Pressed capers
1 tablespoon Chopped parsley
1 tablespoon Chopped chervil
1 tablespoon Chopped tarragon
  Salt and pepper
1 pounds Lump crab meat, picked over
  For cartilage
2 pounds Creole tomatoes, not very
  Ripe (on the green side),
  (about 6
 medium ), sliced 3/4-inch
3 tablespoons Essence
1 cup Flour
1 cup Cornmeal
Eggs, slightly beaten
½ cup Buttermilk
  Bacon fat for frying
1 cup Chiffonade of baby greens,
  Lightly tossed in olive oil
  And seasoned
  With salt and pepper
  Tumeric infused oil
  Paprika infused oil
  Edible flowers
2 tablespoons Chopped parsley

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 saut‚ pan, heat the bacon far. Season each tomato slice with 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 in 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.

Yield: 6 servings


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