Dickie Brennan’s Steakhouse seared crab cakes with Ravigote Sauce:
INGREDIENTS
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Crab Cake:
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2 lbs. Louisiana jumbo lump crabmeat
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1 oz. parsley, finely chopped
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6 oz. ravigote sauce*
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½ red onion, diced
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½ small red pepper, diced
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Salt and pepper to taste
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Mix all ingredients and add salt and pepper to taste.
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Mirliton Slaw:
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2 mirlitons, cleaned
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2 carrots
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¼ C Steen’s cane vinegar
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2 oz. parsley, chopped
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Salt and pepper to taste
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Cut mirlitons and carrots into slices and then julienne. Mix all ingredients. Season with salt and pepper to taste.
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Ravigote Sauce:
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1 T capers, chopped
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1 T horseradish
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2 C mayonnaise
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1 lemon (juice only)
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1 T Creole mustard
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¼ t Crystal hot sauce
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¼ t Worcestershire
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1 T onion, finely chopped
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Salt and pepper to taste
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