REC: Another interesting recipe from the morning paper

Crabmeat Ravigote

Serves: 12 (as an appetizer) / Preparation time: 15 minutes / Total time: 45
minutes

Crabmeat Ravigote is a classic New Orleans cold appetizer, especially good
in the warmer months, which is also when crabmeat is at its best. The spicy
homemade mayonnaise sauce is also good with boiled shrimp or as a dip for
fried seafood. It can be made a day ahead.

2 egg yolks
2 tablespoons plus 2 teaspoons lemon juice, divided
1 tablespoon water
2 teaspoons Coleman's dry mustard powder
1 teaspoon salt
2 teaspoons Zatarain's Creole mustard
1 teaspoon prepared horseradish
1/3 teaspoon Tabasco pepper sauce
1 cup vegetable oil
2 teaspoons Worcestershire sauce
1/3 cup grated hard-cooked egg
1/3 cup very finely diced red bell pepper
1/3 cup very finely diced yellow bell pepper
1/2 cup very thinly sliced green onions
2 pounds cooked jumbo lump crabmeat with crab claws, divided
4 cups thinly shredded lettuce
12 slices (1/2-inch thick) ripe tomato

To make the sauce: In a microwave-safe bowl. whisk the egg yolks. Whisk in
2 tablespoons of the lemon juice and the water. Cover and microwave on high
about 40 seconds. Using a clean whisk or fork, whisk the mixture again and
microwave 10 seconds more. Continue microwaving in increments of 10 seconds
two or three more times or until the mixture reaches 160 degrees. Do not
overcook; the egg mixture should be the consistency of mustard.


Remove the mixture the from the microwave and let it cool 5 minutes. Use
just half of this mixture (save the rest for another use or discard it) and
transfer it to a large bowl. Whisk in the remaining 2 teaspoons lemon juice,
dry mustard and salt. Add the Creole mustard, horseradish and pepper sauce.
Whisk until they are fully blended. Slowly whisk in the oil in a thin stream
to make a mayonnaise. Add the Worcestershire sauce and whisk until it's
fully blended. Add the grated egg, red and yellow bell pepper and green
onions. Stir until they are fully blended. Set the mixture aside.

Separate as many crab claws from the crabmeat as possible for serving and
set them aside.

In a separate mixing bowl, place the rest of the crabmeat and the ravigote
sauce. Gently fold them together with a spatula, being careful not to break
up the lumps of crabmeat. Cover and refrigerate until ready to serve.

To serve, place about 1/3 cup of shredded lettuce in the center of each
serving plate. Top the lettuce with a slice of tomato. Using a small cup,
ramekin or timbale as a mold, place about 1/3 cup of Crabmeat Ravigote on
top of each tomato slice.

Dip the reserved crab claws in the sauce and garnish the plate with crab
claws. Serve immediately.


Adapted from Frank Brigtsen of Brigtsen's Restaurant, New Orleans,
Louisiana. Tested by Susan Selasky for the Free Press Test Kitchen. 263
calories (80% from fat), 23 grams fat (3 grams sat. fat), 2 grams
carbohydrates, 12 grams protein, 407 mg sodium, 87 mg cholesterol, 75 mg
calcium, 0 grams fiber.

Excellent! I hooked up with netrition.

Thanks--

LassChance


Start LC~5-16-05
202-193-165
(i usually weigh on Sunday)