Crabmeat Ravigote from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker
Here’s my version of a classic Galatoire’s dish that Brett had planned to enjoy at his meal with his friend Moth.
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Ingredients
- 1 head iceberg lettuce, finely sliced
- 1 egg
- Juice of 1 lemon
- 1 lb. lump crabmeat
- 1 cup oil
- 3 tbsp. chopped parsley
- 6 oz. capers, drained and chopped
- Salt, pepper, and hot sauce to taste
- 6-8 green onions, thinly sliced
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