Crabmeat Ravigotte Maison Recipes

Steps:

• Place crabmeat in a medium bowl. Drizzle with lemon juice to moisten. Transfer to the refrigerator for 30 minutes.
• Drain off any accumulated juice, pressing crabmeat slightly. Gently stir in mayonnaise, pimiento, scallion, and pickles. Season with salt and pepper.
• Evenly divide crabmeat mixture between avocado halves. Top each with a dollop of dressing, and garnish with capers.

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.

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.

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!