Crabmeat Ravigote Stuffed Tomatoes
Recipe & Photo courtesy of Gisele Perez, OKRA, The Magazine of the SoFAB Institute
“Spring marks the arrival of southern Louisiana’s legendary tomatoes (believed by locals to be the best in the world, thanks to the region’s steamy climate and the Delta’s rich alluvial soil) on the city’s restaurant menus, and in its local farmers markets. Oh, and if you don’t happen to be in Louisiana, that’s all right. The recipe is perfect for stuffing local heirlooms now arriving at your farmers market, too.”
Ingredients:
- 1 pound lump crabmeat
- 1/2 cup of Sauce Ravigote (recipe follows)
- 4 medium to large ripe beefy tomatoes*
Directions:
- Drain excess water from the crabmeat, and pick through it for bits of shell.
- Add the Sauce Ravigote to the crabmeat, mixing gently with a wooden spoon or rubber spatula, so as not to break the lumps.
- Using a sharp steak knife, cut out the center of the tomatoes starting at the core and working out in a concentric circle. Reserve the tomato meat for sauces or salsas. Salt the inside of the tomatoes lightly, then fill with the dressed crabmeat.
- Garnish with additional minced parsley and/or basil chiffonade.
* For a finer presentation, you may peel the tomatoes first, by blanching them briefly in boiling water, then immediately cooling them in an ice water bath. The skins will then peel off easily.
Sauce Ravigote
Ingredients:
- 1 egg
- Juice of 1/2 a lemon
- 1/2 cup Creole mustard
- 2 cups vegetable oil
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce
- 2 tablespoons capers
- 4 scallions, chopped
- Chiffonade of 2-3 large basil leaves
- 1 tablespoon parsley, chopped
- A healthy pinch of freshly ground white pepper
Directions:
- Add the egg to the bowl of a food processor and pour the lemon juice over it. Let stand for one minute, then add the mustard.
- Turn on the food processor, and dribble the oil in slowly through the feeder tube.
- Stir in the remaining ingredients.
Herbed Tomato Salad
Recipe courtesy of the LSU AgCenter, from the book “Serving Louisiana: Favorite Recipes of Family and Friends of the LSU AgCenter.”)
Ingredients:
- 6 medium to large tomatoes, sliced
- 2/3 cup vegetable oil
- ¼ cup of vinegar
- 1 or 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon thyme
- ¼ teaspoon pepper
- ¼ cup minced fresh parsley
- ¼ cup sliced green onion with tops
Directions:
- Arrange the sliced tomatoes in a dish.
- Whisk the oil, vinegar, garlic, salt, thyme and pepper in a bowel.
- Drizzle over the tomatoes.
- Marinate at room temperature for several hours.
- Sprinkle each serving with parsley and green onions.
About F2Ti
F2Ti is produced by the New Orleans Ernest N. Morial Convention Center in partnership with the SoFAB Institute. SoFAB documents and celebrates the food and drink of all cultures through exhibits, programming, and a range of media. For more information visit our website: www.f2t-int.com.
