Louisiana Jumbo Lump Crab with Creole Tomatoes

Appetizers

Salad

Serves a Crowd

Recipe courtesy of Chef Chris Montero for LK&C

Ingredients:

Per Serving:

1 medium Creole tomato
2 ounces Louisiana jumbo lump crabmeat
1 tablespoon Ravigote sauce (recipe follows)
1 tablespoon Lemon Confit (recipe follows)
salt and pepper
onion, thinly sliced (optional)
radishes, thinly sliced (optional

Ravigote Sauce:

1 teaspoon dry mustard
1½ whole lemons, juiced
1 cup mayonnaise
1 tablespoon parsley, chopped
1 teaspoon fresh tarragon, minced
1 teaspoon Dijon mustard
1 tablespoon prepared horseradish
1 hard-boiled egg, minced
1 teaspoon Louisiana hot sauce, or to taste
1 teaspoon freshly ground black pepper
2 tablespoons capers, drained
¼ cup red bell pepper, diced small
1 tablespoons finely diced poblano pepper

Lemon Confit:

6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
6 tablespoons kosher salt
1 cup fresh lemon juice
olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

Click image to enlarge

Method:

Per Serving:

Slice the tomato, season with salt and pepper, and arrange, as you like, on a plate. Gently fold the crabmeat into the Ravigote Sauce. Spoon the crabmeat mixture onto the tomato. Drizzle the plate with the Lemon Confit and oil. Garnish with onions or radish, if desired.

Ravigote Sauce:

Mix together lemon juice and dry mustard. Add all other ingredients and mix well. Allow sauce to set for at least an hour before adjusting seasoning. Makes 2 cups.

Lemon Confit:

Place all ingredients in a metal pan or Pyrex dish. Bake at 200°F for 3 hours, stirring occasionally. 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. Yields 1 quart.