Recipe: Arnaud's Crawfish Napolean for Tina/Alabama

Hi Tina :-) Here is one recipe that I found on the internet that I thought you could adapt for crabmeat, of course being careful not to break up the lumps if you are using lump crabmeat. I have not tried this recipe.

NAPOLEAN
To Prepare:

Prepare the Champagne Vinaigrette (see recipe below) and refrigerate.

4 cups precooked Louisiana crawfish tails. Toss in Ravigotte Sauce (see recipe below) and refrigerate.

Fried tomatoes (see below)

2 cups spring mix or other mixed lettuces of your choice
3 avocados - cut in lengthwise slices for garnish
red pepper flakes for garnish
Frisee lettuce for garnish

Fried tomato slices:

16 slices ripe tomato, 1/2 inch thick (4-6 tomatoes, depending on size)
2 large eggs
2 Tbsp. finely chopped fresh parsley
3/4 cup flour
2 cups breadcrumbs seasoned to taste with salt and pepper

Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado. 8 servings.

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.

Arnaud's Napolean Ravigotte Sauce

2 c. Louisiana crawfish tails
1/2 c. mayonnaise
1/4 c. Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp. Tabasco pepper sauce
1 tsp. Worcestershire sauce
2 anchovies, finely minced
1 Tbl. capers
Salt and pepper to taste1 Tbl. fresh dill, chopped fine

Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.

Arnaud's Champagne Vinaigrette

1 egg yolk
1 c. olive oil
1/4 c. Champagne vinegar
1 Tbl. honey
1/2 tsp. minced shallots
1/4 tsp. minced garlic
1 tsp. oregano
1 tsp. basil
2 tsp. Dijon mustard
Salt and black pepper to taste

In a small stainless mixing bowl, whisk egg yolk with 1 tsp. of the Champagne vinegar. Slowly whisk in enough oil to start an emulsion, then alterante oil and vinegar until all is mixed in. Add remaining ingredients, whisking slowly to combine. Refrigerate until serving time.