Brigtsen's Crabmeat Ravigote Recipe

To make the sauce: In a microwave-safe bowl, whisk the egg yolks.

Whisk in 2 tablespoons of the lemon juice and the water. Cover and microwave on high about 40 seconds.

Using a clean whisk or fork, whisk the mixture again and microwave 10 seconds more.

Continue microwaving in increments of 10 seconds two or three more times or until the mixture reaches 160 degrees. Do not overcook; the egg mixture should be the consistency of mustard.

Remove the mixture from the microwave and let it cool 5 minutes. Use just half of this mixture (save the rest for another use or discard it) and transfer it to a large bowl. Whisk in the remaining 2 teaspoons lemon juice, the dry mustard and salt.

Add the creole mustard, horseradish and pepper sauce. Whisk until they are fully blended.

Slowly whisk in the oil in a thin stream to make a mayonnaise.

Add the worcestershire sauce and whisk until it's fully blended.

Add the grated egg, red and yellow bell pepper and green onions. Stir until they are fully blended. Set the mixture aside.

Separate as many crab claws from the crabmeat as possible for serving and set them aside.

In a separate mixing bowl, place the rest of the crabmeat and the ravigote sauce. Gently fold them together with a spatula, being careful not to break up the lumps of crabmeat. Cover and refrigerate until ready to serve.

To serve, place about a portion of shredded lettuce in the center of each serving plate. Top the lettuce with a slice of tomato. Using a small cup, ramekin or timbale as a mold, place about 1/3 cup of the ravigote on top of each tomato slice.

Dip the reserved crab claws in the sauce and garnish the plate with crab claws. Serve immediately.