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Crab Ravigote
2 tbs garlic
2 tbs minced shallot
2 tbs chopped fresh parsley
1 stem green onion, sliced
2 tbs lemon juice
8 oz lump crabmeat, picked over for cartilage
cajun seasoning
1/4 cup ketchup
1/4 creole mustard
1/4 mayonnaise
1 tsp prepared horseradish
Creole tomato slices

With a fork or a garlic press, mash garlic and shallot into a paste. Toss in green onion, parsley and lemon juice. Add crabmeat, seasoning to taste and ketchup, mustard, mayo and horseradish. Gently fold in ingredients.
Let sit in fridge for about an hour. Serve mixture over creole tomato slices.