Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Homemade mayonnaise

  2. 2 teaspoons 10ml Dijon mustard Juice of one lemon

  3. 1/2 cup 31g / 1.1oz Minced onions

  4. 1 tablespoon 15ml Minced shallots

  5. 1 teaspoon 5ml Minced garlic

  6. 1/4 cup 59ml Pressed capers

  7. 1 tablespoon 15ml Chopped parsley

  8. 1 tablespoon 15ml Chopped chervil

  9. 1 tablespoon 15ml Chopped tarragon Salt - to taste Freshly-ground black pepper - to taste

  10. 1 lb 454g / 16oz Lump crab meat - picked over For cartilage

  11. 2 lbs 908g / 32oz Creole tomatoes, not very ripe - sliced

  12. 3/4" thk (on the green side, about 6 medium)

  13. 3 tablespoons 45ml Emeril's Essence - seeNote

  14. 1 cup 62g / 2 1/5oz Flour

  15. 1 cup 62g / 2 1/5oz Cornmeal

  16. 2 Eggs - slightly beaten

  17. 1/2 cup 118ml Buttermilk Bacon fat - for frying

  18. 1 cup 237ml Chiffonade of baby greens - lightly tossed in Olive oil - and seasoned with Salt - to taste and Freshly-ground black pepper - to taste Tumeric infused oil Paprika infused oil Edible flowers

  19. 2 tablespoons 30ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. For the ravigote: In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper. Combine the crab meat and ravigote together and chill. For the tomatoes: In a saute pan, heat the bacon fat. Season each tomato slice with Emeril's Essence. Season the flour and cornmeal with 2 tablespoons of Essence. In a small bowl, combine the eggs and buttermilk together and whisk well. Dredge the tomatoes in the flour. Dip them in the egg wash, removing any excess. Dredge the tomatoes in the bread crumbs. In the hot bacon fat, fry each tomato for 2 minutes on each side, or until golden. Remove the tomatoes from the pan and drain on a paper-lined plate. Season the tomatoes with Essence. Place the greens on the plate. At an angle, alternate the tomatoes with the crab ravigote. Garnish with the oils, flowers and parsley. This recipe yields 6 servings.


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