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By GoldsmithLissa on March 24, 2009
"French Ravigotte with New Orleans twist.
I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo.
For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch..."
Ingredients: creole mustard, egg yolks...
Prep Time: 30 mins
Total Time: 2 hrs 30 mins