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La Belle Cuisine
Crab
with Ravigote Sauce
Lee Bailey’s New Orleans:
Good Food and Glorious Houses
with recipes from
Commander’s Palace,
Mr. B’s Bistro
and the
Palace
Cafe
by Lee Bailey with Ella Brennan, 1993, Clarkson Potter
 
All I can say is that if you don't own this
magnificent book,
my heart bleeds for you...
1 cup mayonnaise,
preferably homemade
1/3 cup Creole mustard*
1/4 cup prepared
horseradish, drained
1 generous tablespoon
minced green onion,
with some green
1 tablespoon finely
minced parsley
1 hard-cooked egg,
finely chopped
1 tablespoon lemon
juice
1 1/2 teaspoons minced
capers, plus
extra whole ones for garnish
4 or more cups mixed
salad greens,
cut into thin strips
3 cups back fin lump
crabmeat, picked over
1 lemon, cut into 6
wedges
Mix mayonnaise,
mustard and horseradish well, then add green
onion, parsley, chopped egg,
lemon juice and minced capers.
Mix well.
To assemble, place
shredded greens on individual plates with a
serving
of crabmeat in the
center of each. Top with sauce and a
sprinkling of
whole capers and
garnish each with a lemon wedge.
Serves 6.
* Note:
If you can’t find real Creole mustard, you can substitute
grainy
German mustard or grainy Dijon-style mustard mixed with a bit of
horseradish. The
ratio I use is about 1/4 teaspoon horseradish to 1
teaspoon mustard.
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Tartar Sauce
Crawfish Fettuccine
New Orleans Oyster Shooters
New Orleans French Bread
Shrimp Maque Choux Salad
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