Crabmeat Ravigote

Name: Crabmeat Ravigote
Yield: Yields 4-6 servings as a first course
Cuisine: American
Ingredients: 1 head iceberg lettuce, finely sliced; 1 egg; Juice of 1 lemon; 1 lb. lump crabmeat; 1 cup oil; 3 tbsp. chopped parsley; 6 oz. capers, drained and chopped; Salt, pepper, and hot sauce to taste; 6-8 green onions, thinly sliced; Salt, pepper, and hot sauce to taste; Salt, pepper, and hot sauce to taste

Preparation info

Yields
4-6
servings as a first course

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Here’s my version of a classic Galatoire’s dish that Brett had planned to enjoy at his meal with his friend Moth.

Ingredients

Juice of 1 lemon
1 egg
1 cup oil

Americas
United States
Fish course
Starter
Pescatarian
Gluten-free
Louisiana

Method

Combine lemon juice and egg in a food processor. With the machine running, slowly drizzle in oil until well combined and resembles mayonnaise.

In a large bowl, combine egg mixture, crab, capers, parsley, and green onions. Season to taste with salt, black pepper, and hot sauce. Chill thoroughly and serve on a bed of lettuce.