Inside New Orleans Museum of Art
#1 Collins Diboll Circle, City Park / New Orleans, LA 70124
Serving Size: 1
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.
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.
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.