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Inside New Orleans Museum of Art
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Creole Crabmeat Caprese

Category: Salads
Serving Size: 6

Ravigote Sauce

  • 1 1/2 cups mayonnaise
  • 1 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh tarragon, minced
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 whole hardboiled egg
  • 1 teaspoon hot sauce
  • 1 dash fresh ground black pepper
  • 1/2 teaspoon dry mustard mixed with the juice of 1 lemons
  • 2 tablespoon capers, drained
  • 1/3 cup red bell pepper, finely diced
  • 2 tablespoon poblano pepper, finely diced

Combine all ingredients together. Allow ravigote to set for at least 1 hour before adjusting seasoning.

Yields 2 cups

 

Caprese Salad

  • 24 ounce fresh mozzarella, cut into 1 ounce rounds
  • 24 each 1/4 inch sliced creole tomatoes
  • 6 1 ounce portions of mixed greens
  • 3 ounces balsamic vinaigrette
  • 1 1/2 ounces extra virgin olive oil
  • 3 teaspoons basil, finely chopped
  • 3/4 ounce yellow onion, finely chopped
  • kosher salt to taste
  • fresh ground black pepper to taste
  • 1 pound crabmeat

Alternately layer the tomatoes and fresh mozzarella rounds on a plate. Season with salt and pepper, and sprinkle with basil.

In a mixing bowl, toss mixed greens with half of the balsamic vinaigrette, salt and pepper. Place the greens next to the tomatoes and mozzarella, on the plate.

Place the shaved onions on top of the greens and drizzle the remainder of the dressing on the tomatoes.

To finish gently fold the crabmeat and 2 tablespoons of the ravigote sauce in a bowl. Top the salad with 3 ounces of the crabmeat ravigote mixture.

 

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