Ingredients Jump to Instructions ↓

  1. 1 1/2 cup homemade mayonnaise

  2. 2 teaspoons Dijon mustard Juice of one lemon

  3. 1/2 cup minced onions

  4. 1 tablespoon minced shallots

  5. 1 teaspoon minced garlic

  6. 1/4 cup pressed capers

  7. 1 tablespoon chopped parsley

  8. 1 tablespoon chopped chervil

  9. 1 tablespoon chopped tarragon Salt and pepper

  10. 1 pound lump crab meat, picked over for cartilage

  11. 2 pounds Creole tomatoes, not very ripe (on the green side), (about 6 medium ), sliced 3/4-inch

  12. 3 tablespoons Essence

  13. 1 cup flour

  14. 1 cup cornmeal

  15. 2 eggs, slightly beaten

  16. 1/2 cup buttermilk Bacon fat for frying

  17. 1 cup chiffonade of baby greens, lightly tossed in olive oil and seasoned with salt and pepper Tumeric infused oil Paprika infused oil Edible flowers

  18. 2 tablespoons chopped parsley

Instructions Jump to Ingredients ↑

  1. For the ravigote: In a mixing bowl, combine the mayonnaise, mustardlemon 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 far. Season each tomato slice with 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 in 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. Yield : 6 servings


Send feedback