Crabmeat Ravigotte Maison

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 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
• pepper
• 1 lb crabmeat, jumbo lump
• 1 head iceberg lettuce
• 2 medium tomatoes

Recipe

• 1 combine egg yolks, vinegar, mustard, and lemon juice in blender.
• 2 blend for 2 minutes.
• 3 while blending, slowly add oil into the blender in a thin, but constant stream (critical).
• 4 transfer to mixing bowl.
• 5 gently fold in capers, scallions, and parsley.
• 6 add salt and pepper to taste.
• 7 refrigerate for 2-4 hours.
• 8 slice tomato into 6-in. slices (keep them as consistent as possible).
• 9 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).
• 10 just before serving, gently fold in crabmeat (so as not to damage lumps).
• 11 layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
• 12 optional: garnish with a pinch parsley.