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Crab with Ravigote Sauce



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Crab with Ravigote Sauce
Lee Bailey’s New Orleans:
Good Food and Glorious Houses
with recipes from Commander’s Palace,
Mr. B’s Bistro and the Palace Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter


All I can say is that if you don't own this magnificent book,
my heart bleeds for you...

1 cup mayonnaise, preferably homemade
1/3 cup Creole mustard*
1/4 cup prepared horseradish, drained
1 generous tablespoon minced green onion,
with some green
1 tablespoon finely minced parsley
1 hard-cooked egg, finely chopped
1 tablespoon lemon juice
1 1/2 teaspoons minced capers, plus
extra whole ones for garnish
4 or more cups mixed salad greens,
cut into thin strips
3 cups back fin lump crabmeat, picked over
1 lemon, cut into 6 wedges

Mix mayonnaise, mustard and horseradish well, then add green
onion, parsley, chopped egg, lemon juice and minced capers.
Mix well.
To assemble, place shredded greens on individual plates with a
serving of crabmeat in the center of each. Top with sauce and a
sprinkling of whole capers and garnish each with a lemon wedge.
Serves 6.

* Note:  If you can’t find real Creole mustard, you can substitute grainy
German mustard or grainy Dijon-style mustard mixed with a bit of
horseradish. The ratio I use is about 1/4 teaspoon horseradish to 1
teaspoon mustard.

More from Lee Bailey's New Orleans:
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Tartar Sauce

Crawfish Fettuccine
New Orleans Oyster Shooters
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