Fried green tomatoes & crab meat with sauce ravigote is one of my all-time fave brunch dishes – especially when you need to impress! Ravigote means “reinvigorated” in French and is a jazzed up remoulade sauce. In France (and Louisiana) ravigote is used with shrimp or crab, or a spicy vinaigrette.
Wine Pairing: Try a Sauvignon Blanc like Cliff-Lede from Napa Valley, 750ml ($29.99) or the beautiful Loire Valley Quincy, 750ml ($16.99) or go for a Gruner Veltliner from Brundlmayer, 750ml ($29.99) or Berger, 750ml ($16.99).
- 1 1/2 cups homemade mayonnaise*
- 2 tsp Dijon mustard
- 3 tsp fresh lemon juice
- 1/2 cup yellow onion, minced
- 1 Tbsp shallots, minced
- 1 tsp garlic, minced
- 1 tsp garlic powder
- 1 pinch each of cayenne and paprika
- 1/4 cup capers, drained and crushed
- 3 Tbsp fresh parsley leaves, chopped
- 1 Tbsp fresh chervil leaves, chopped
- 1 Tbsp fresh tarragon leaves, chopped
- 1 lb lump crab meat, picked over for shells and cartilage
- Salt and freshly ground black pepper, to taste
- 2 lbs (about 6 medium-size green tomatoes) cut crosswise into 1/2 inch-thick slices
- 1/2 cup vegetable oil, as needed
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 1/4 cups yellow cornmeal plus 3/4 cups Panko
- 4 cups mesclun or other baby greens
- 3 Tbsp extra virgin olive oil
- Combine the mayonnaise, mustard, lemon juice, onion, shallots, garlic, capers, 2 tablespoons of the parsley, chervil, and tarragon in a medium-size mixing bowl. Mix well.
- Add the crab meat, then season with salt and pepper, and toss gently to mix.
- Cover and refrigerate for at least 1 hour. (Personally, I prefer to not marinate the crab meat itself in the sauce, I think it takes away from the succulence of the crab – especially if the crab is pristine fresh or freshly thawed but that’s just me. I’d rather drizzle the sauce over the whole dish once composed and have a little extra on the side).
- Season tomatoes, on both sides, with salt and pepper.
- Place flour and garlic powder in a shallow dish.
- In another dish, beat eggs with the buttermilk.
- In a separate dish, mix cornmeal and Panko with cayenne and paprika.
- Dredge tomatoes through the flour, followed by the the eggs, and then through the cornmeal mix tapping of any excess.
- Pan-fry several at a time in the hot oil until golden brown, about 2 minutes on each side.
- Add more oil to the pan as necessary to fry the remaining tomato slices. Drain on paper towels.
- Put the greens in salad bowl and toss with the olive oil to coat evenly.
- To serve, arrange equal amounts of the greens in the center of each serving plate. Top with fried tomato slices and the crab meat mixture. Garnish with the remaining tablespoon parsley.
- Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.
- Whisk until blended and bright yellow, about 30 seconds.
- Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
*Tips for Making Mayo*
Use room temperature eggs. Always add the lemon juice first. Start with a VERY slow stream of oil. Season the mayonnaise with good quality sea salt and add only a tiny pinch at a time. Only use fresh squeezed lemon juice.
This recipe is courtesy of CSWS staff member Richard and his dog Bella. This is Richard’s take on an Emeril Lagasse recipe which he’s tweaked for his own perfection. Enjoy!