Crabmeat Ravigote

Ingredients

• 1 each egg – hard-boiled and finely chopped
• 2 tbsp creole mustard
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice – freshly squeezed
• 0.75 tsp kosher salt
• 0.5 tsp ground black pepper
• 0.25 tsp cayenne pepper
• 0.25 cup vegetable oil
• 2 tbsp caper – drained and finely chopped
• 0.25 cup green onion – thinly sliced
• 2 tbsp parsley – finely chopped
• 1 pounds jumbo lump crabmeat – picked over for shell
• butter lettuce – leaves separated (for serving)
• lemon – cut into wedges (for serving)

Instructions

1. Place the egg in a small saucepan, cover with cool water by 1 inch, bring to a boil over medium-high heat, then lower to a gentle simmer and cook 10 minutes until the yolk is set; drain, cool under cold running water, peel, and finely chop. In a medium bowl, whisk the creole mustard, white wine vinegar, lemon juice, kosher salt, black pepper, and cayenne until smooth; slowly drizzle in the vegetable oil while whisking to form a lightly thickened vinaigrette, then stir in the chopped egg, capers, green onion, and parsley.
2. Gently pick over the jumbo lump crabmeat for any shell or cartilage, drain excess liquid, add it to the bowl, and fold with a spatula just until evenly coated, keeping the lumps intact.
3. Cover and chill 15–30 minutes for the flavors to marry; the dressing should taste bright and the crab well seasoned.
4. Arrange butter lettuce on chilled plates, spoon the salad on top, and drizzle any loose dressing from the bowl over it. Serve with lemon wedges.