Crabmeat Ravigotte Maison Recipes

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GALATOIRE'S CRABMEAT MAISON RECIPE



Galatoire's Crabmeat Maison Recipe image

Provided by á-2949

Number Of Ingredients 9

1 cup Hellmann's mayonnaise
1 T. Creole mustard
1 T. capers, drained (can omit)
2 t. Emeril's Bayou Blast Creole Seasoning
2 t. Cajun Power garlic sauce
2 t. parsley
1 t. Worcestershire
1 t. lemon juice, freshly squeezed
2 pounds jumbo lump crabmeat

Steps:

  • Combine the first eight ingredients and mix thoroughly with a wire whisk. Gently fold crabmeat into dressing making sure not to break up the crabmeat lumps, Serve with crackers or on a bed of romaine lettuce. Delicious!

CRABMEAT RAVIGOTTE MAISON



Crabmeat Ravigotte Maison image

French Ravigotte with New Orleans twist. I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo. For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch of parsley. When we make it, we use the full recipe but only serve it over 4 (sometimes 2) tomato/lettuce beds rather than 6 so each person will have extra crabmeat mixture. Yum yum. To make recipe a little easier, use chopped lettuce as a salad bed just enough to cover an appetizer plate, then lay the single tomato slice on top and continue as recipe directs. It will look just as nice and is a little easier on the cook : )

Provided by GoldsmithLissa

Categories     Crab

Time 2h30m

Yield 6 appetizers, 6 serving(s)

Number Of Ingredients 13

2 egg yolks
2 tablespoons red wine vinegar
1 teaspoon creole mustard (or dijon or other brown mustard)
1 teaspoon lemon juice
1 cup vegetable oil
1/4 cup capers, drained
1/4 cup whole scallion, chopped
1 tablespoon parsley, chopped
salt
white pepper
1 lb crabmeat, jumbo lump
1 head iceberg lettuce
2 medium tomatoes

Steps:

  • Combine egg yolks, vinegar, mustard, and lemon juice in blender.
  • Blend for 2 minutes.
  • While blending, slowly add oil into the blender in a thin, but constant stream (critical).
  • Transfer to mixing bowl.
  • Gently fold in capers, scallions, and parsley.
  • Add salt and white pepper to taste.
  • Refrigerate for 2-4 hours.
  • Slice tomato into 6-in. slices (keep them as consistent as possible).
  • Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
  • Just before serving, gently fold in crabmeat (so as not to damage lumps).
  • Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
  • Optional: garnish with a pinch parsley.

Nutrition Facts : Calories 424.7, Fat 38.4, SaturatedFat 5.3, Cholesterol 94.7, Sodium 825.4, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 16.1

CRAB RAVIGOTE



Crab Ravigote image

Categories     Sauce     Brunch     Crab

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.

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

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

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