Title: Meat and dave's ravigote
      Yield: 4 Servings
 
  1 1/2 c  Homemade mayonnaise
      2 ts Dijon mustard
           Juice of one lemon
    1/2 c  Minced onions
      1 tb Minced shallots
      1 ts Minced garlic
    1/4 c  Pressed capers
      1 tb Chopped parsley
      1 tb Chopped chervil
      1 tb Chopped tarragon
           Salt and pepper
      1 lb Lump crab meat, picked over
           For cartilage
      2 lb Creole tomatoes, not very
           Ripe (on the green side),
           (about 6
        md ), sliced 3/4-inch
      3 tb Essence
      1 c  Flour
      1 c  Cornmeal
      2    Eggs, slightly beaten
    1/2 c  Buttermilk
           Bacon fat for frying
      1 c  Chiffonade of baby greens,
           Lightly tossed in olive oil
           And seasoned
           With salt and pepper
           Tumeric infused oil
           Paprika infused oil
           Edible flowers
      2 tb Chopped parsley
 
  For the ravigote: In a mixing bowl, combine the mayonnaise, mustard
  lemon juice, onions, shallots, garlic, capers, parsley. chervil, and
  tarragon. Mix until fully incorporated. Season with salt and pepper.
  Combine the crab meat and ravigote together and chill. For the
  tomatoes: In a saut‚ pan, heat the bacon far. Season each tomato
  slice with Essence. Season the flour and cornmeal with 2 tablespoons
  of Essence. In a small bowl, combine the eggs and buttermilk together
  and whisk well. Dredge the tomatoes in the flour. Dip them in the egg
  wash, removing any excess Dredge in the tomatoes in the bread crumbs.
  In the hot bacon fat, fry each tomato for 2 minutes on each side, or
  until golden. Remove the tomatoes from the pan and drain on a
  paper-lined plate. Season the tomatoes with Essence. Place the greens
  on the plate. At an angle, alternate the tomatoes with the crab
  ravigote. Garnish with the oils, flowers and parsley.
  
  Yield: 6 servings