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Louisiana Jump Lump Crab & Heirloom Tomatoes

Category: Appetizers
Serving Size: 1

  • 1 medium heirloom tomato
  • 2 ounces Louisiana jumbo lump crabmeat
  • 1 tablespoon Ravigote sauce
  • 1 tablespoon lemon confit
  • salt and pepper to taste

Slice the tomato, season with salt and pepper and arrange, as you like, on the plate. Gently fold the crabmeat into the Ravigote sauce. Spoon the crabmeat mixture onto of the tomatoes. Drizzle the plate with the lemon confit and oil. Garnish with onions or radish, if desired.

 

Ravigote Sauce

  • 1 cup mayonnaise
  • 1/16 cup chopped parsley
  • 1/4 tablespoon minced fresh tarragon
  • 1/3 tablespoon Dijon mustard
  • 5/8 tablespoon prepared horseradish
  • 5/8 whole hard-boiled eggs minced
  • 1/4 tablespoon Louisiana hot sauce
  • 1/16 teaspoon Fresh ground black pepper
  • 1/3 teaspoon dry mustard - mixed with the juice of 1 1/2 lemons
  • 1 1/2 lemons, juiced
  • 1/8 cup capers, drained
  • 1/4 cup red bell pepper, diced small
  • 1/8 cup poblano pepper, diced small

Mix together lemon juice and dry mustard. Add all other ingredients together, and mix well. Allow Ravigote to set for at least 1 hour before adjusting seasoning.

 

Lemon Confit

  • 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
  • 6 tablespoons kosher slat
  • 1 cup lemon juice

Place all ingredients in a metal pan or Pyrex dish. Bake at 200 degrees and stir occasionally, for 3 hours.

Let the lemons cool, then mince and allow them to drain well. Place in a one-quart canning jar and cover with good quality oil.

Store in the refrigerator, for up to 1 month.

 

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