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Crabmeat Ravigote Stuffed Tomato Recipe

Crabmeat Ravigote Stuffed Tomato on yellow plate with a slice of breadSome of us still have the last of late harvest tomatoes in our kitchens. A terrific and different way to use them is in this New Orleans favorite: Crabmeat Rivigote Stuffed Tomatoes from celebrity chef Gisele Perez.

Chef Perez is a native of New Orleans who loves to showcase the delicacies of her hometown. She tells us that Ravigote, a traditional French-Creole sauce born from the classic mother sauce, mayonnaise. It pairs well with any type of seafood.

Recipe courtesy Chef Gisele Perez – PainPerduBlog.com

Makes 4 servings

1 pound lump crabmeat

1/2 cup of Sauce Ravigote (recipe follows)

4 medium to large ripe beefy tomatoes*

1. Drain excess water from the crabmeat, and pick through it for bits of shell.

2. Add the Sauce Ravigote to the crabmeat, mixing gently with a wooden spoon or rubber spatula, so as not to break the lumps.

3. 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.

4. 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

There are many variations of this sauce but this is Chef Perez’s favorite version.

1 egg

Juice of 1/2  of 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 (cut into fine, long strips)

1 tablespoon parsley, chopped

A healthy pinch of freshly ground white pepper

1. 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.

2. Turn on the food processor, and dribble the oil in slowly through the feeder tube.

3. Stir in the remaining ingredients.

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.