Free Recipe Crab Meat And Dave s Ravigote

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Crab Meat And Dave s Ravigote Recipe

1-1/2 c Homemade mayonnaise
2 ts Dijon mustard
Juice of one lemon
1/2 c Minced onions
1 tb Minced shallots
1 ts Minced garlic
1/4 c Pressed capers
1 tb Chopped parsley
1 tb Chopped chervil
1 tb Chopped tarragon
Salt; to taste
Freshly-ground 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 tb Emeril s Essence; see * Note
1 c Flour
1 c Cornmeal
2 Eggs; slightly beaten
1/2 c Buttermilk
Bacon fat; for frying
1 c Chiffonade of baby greens;
-lightly tossed in
Olive oil; and seasoned with
Salt; to taste and
Freshly-ground black pepper;
-to taste
Tumeric infused oil
Paprika infused oil
Edible flowers
2 tb Chopped parsley

Crab Meat And Dave s Ravigote Preparation

* Note: See the Emeril”s Essence Information recipe which is included in this collection. 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 saute pan, heat the bacon fat. Season each tomato slice with Emeril”s 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 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. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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