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Crabmeat Ravigote Recipe
|Hot sauce||1 Dash|
|All purpose flour||3 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|White pepper||1⁄4 Teaspoon|
|Cooked fresh lump crabmeat||1 Pound, drained and flaked|
|Chopped green onions||3 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
|Fresh parsley sprigs||2|
Serving size: Complete recipe
Calories 1481 Calories from Fat 600
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 31.5 g157.6%
Trans Fat 0 g
Cholesterol 1214.6 mg
Sodium 2923.7 mg121.8%
Total Carbohydrates 70 g23.3%
Dietary Fiber 4.9 g19.7%
Sugars 24.2 g
Protein 141 g282.3%
Vitamin A 165.2% Vitamin C 184.2%
Calcium 67.8% Iron 48.2%
*Based on a 2000 Calorie diet
Cut into 12 leaf shapes.
Place on a lightly greased baking sheet, and bake at 350° for 5 to 8 minutes or until browned.
Combine egg yolks and 1 cup butter in top of a double boiler.
Bring water to a boil (water in bottom of double boiler should not touch top pan).
Reduce heat to low; cook, stirring constantly with a wire whisk, until butter melts.
Remove pan from water, and stir rapidly 2 minutes.
Stir in lemon juice, 1 teaspoonful at a time; add hot sauce and 1/4 teaspoon salt.
Place over boiling water; cook, stirring constantly, 2 to 3 minutes or until thickened.
Remove from heat.
Melt 2 tablespoons butter in a heavy saucepan; add flour, and cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened (5 minutes).
Stir in 1/2 teaspoon salt and pepper.
Add cream sauce to mixture in double boiler.
Gently fold in crabmeat, green onions, and chopped parsley.
Spoon into individual serving dishes, or serve over hot cooked rice.
Garnish with pastry leaves and parsley.