Crabmeat Ravigotte Maison

READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine egg yolks, vinegar, mustard, and lemon juice in blender.
  • Blend for 2 minutes.
  • While blending, slowly add oil into the blender in a thin, but constant stream (critical).
  • Transfer to mixing bowl.
  • Gently fold in capers, scallions, and parsley.
  • Add salt and white pepper to taste.
  • Refrigerate for 2-4 hours.
  • Slice tomato into 6-in. slices (keep them as consistent as possible).
  • Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
  • Just before serving, gently fold in crabmeat (so as not to damage lumps).
  • Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
  • Optional: garnish with a pinch parsley.
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