Jumbo Lump Louisiana Crab Cakes With Ravigote Sauce Jumbo Lump Louisiana Crab Cakes With Ravigote Sauce Photo provided by Dickie Brennan & Co. -- Jumbo Lump Louisiana Crab Cakes With Ravigote Sauce is one of the dishes at Dickie Brennan's Steakhouse using fresh Louisiana seafood. Chef Alfred Singleton Sept. 25, 2013 Comments Jumbo Lump Louisiana Crab Cakes With Ravigote Sauce Makes 6 appetizer portions. Recipe is by chef Alfred Singleton, Dickie Brennan’s Steakhouse, New Orleans. 2For the Ravigote Sauce: 1 tbl. chopped capers 1 tbl. prepared horseradish 2 cups mayonnaise Juice of 1 lemon 1 tbl. Creole mustard ¼ tsp. Crystal hot sauce ¼ tsp. Worcestershire sauce 1 tbl. finely chopped onion Salt and freshly ground black pepper, to taste For the Mirliton Slaw: 2 medium mirlitons, julienned 2 medium carrots , julienned ¼ cup Steen’s cane vinegar 2 ozs. flat-leaf parsley, chopped Salt and freshly ground black pepper, to taste For the Crab Cakes: 2 lbs. jumbo lump Louisiana crab meat, carefully picked over to remove bits of shell and cartilage, lumps left intact 1 oz. flat leaf parsley, finely chopped 6 ozs. Ravigote Sauce (See recipe) ½ red onion, diced ½ small red pepper, diced Salt and freshly ground black pepper to taste 1 tbl. vegetable oil Julienned green onions and red peppers, for garnish, optional 21. Make the Ravigote Sauce by combining all ingredients. Set aside. 2. Make the Mirliton Slaw by combining all ingredients. Set aside. 3. To make the crab cakes, combine all ingredients taking extreme care not to break up the lumps of crab. 4. Divide the crab mixture evenly among 6 ring molds. Heat a large skillet over medium-high heat. Add vegetable oil. Gently unmold crab portions and slip crab cakes into skillet. Cook until just golden, about 1 minute. Gently turn crab cakes and repeat on other side. 5. Divide slaw among six appetizer plates. Place one crab cake atop each bed of slaw. Drizzle remaining sauce atop crab cakes or serve on the side. Garnish with green onions and red peppers if desired.