Louisiana Jumbo Lump Crab with Creole Tomatoes | Louisiana Kitchen & Culture
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Louisiana Jumbo Lump Crab with Creole Tomatoes Recipe courtesy of Chef Chris Montero for LK&C Serves a Crowd | Per Serving: Ravigote Sauce: Lemon Confit: |
Ingredients
- 1 medium Creole tomato
- 2 ounces Louisiana jumbo lump crabmeat
- 1 tablespoon Ravigote sauce (recipe follows)
- 1 tablespoon Lemon Confit (recipe follows)
- salt and pepper
- onion, thinly sliced (optional)
- radishes, thinly sliced (optional)
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