Sriracha Crab Ravigote over Fried Green Tomatoes

In classical French cuisine, a sauce ravigote is a slightly acidic sauce served hot or cold, generally with delicate meats or fish. Not surprisingly, it's a rather different animal in traditional New Orleans cuisine, though it does retain the spirit of the original. Usually served cold with crab meat, typical ingredients of the NOLA version include lemon juice, capers, shallots, mayonnaise, and hot sauce.

The word ravigote comes from the French ravigoter, meaning to invigorate, and the sriracha, cayenne pepper, and paprika in my version of crab ravigote will certainly wake up the old tastebuds. The spicy sauce and sweet crab are just the thing to pair with the tart acidity of a crunchy fried green tomato - especially with a bit of Creole seasoning in the batter.

Minted Mushy Pea Croquettes

 

In a continuing testament to the apparently boundless limits of my obsessive-compulsive disorder, this is the second of three posts  that I've set to go up while I'm still on vacation. Thanks for stopping by!

In my last post, I shared a fish and chips makeover with salmon poached in Belgian framboise lambic, buttermilk celeriac puree, and these delectable minted pea croquettes. Remember?

I would love to give you the link to that post, but since I'm scheduling posts in advance and, as I write this, none of them have gone up yet, I don't have the link ... thanks to the "genius" of Blogger. Drat!

Anyway. You don't need to make a whole involved meal to enjoy these croquettes - they would be fabulous on their own as a snack.