Crabmeat Ravigote

This and shrimp remoulade (with which it can be served as a combo plate) are the most popular cold appetizers in traditional New Orleans restaurants. The word “ravigote” means “revived,” the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and resurrect it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat.

  • 1/2 cup mayonnaise
  • 2 Tbs. cider vinegar
  • 1 Tbs. Creole mustard
  • 1/4 cup whipping cream
  • 1 green onion, tender green parts only, finely sliced
  • 3 sprigs flat-leaf parsley, leaves only, chopped
  • 1/2 tsp. dill
  • 1/2 tsp. tarragon
  • Pinch white pepper
  • 1/8 tsp. salt
  • 1 dash Tabasco
  • 2 Tbs. small capers
  • 1 lb. lump crabmeat

1. Combine all ingredients except crabmeat and mix with a wire whisk.

2. Add the crabmeat and very carefully toss with the sauce. It’s best if you let it sit for an hour or two before serving.

Serves eight.

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  1. Don Herrmann on May 24, 2016

    Mr. Fitzmorris,

    I’m looking to make your Crabmeat Ravigote recipe this weekend for a wine/dinner club I belong to. Is it possible tom make the sauce ahead of time and pout it over the crabmeat just prior to service or should the sauce and crabmeat marinate together a couple hours? Also i was thinking about presenting over freshly roasted sliced beets. I’m hoping I can find some unusual colors, I love the golden beets. Any advice you offer would be greatly appreciated.

    Thanks,

    Don Herrmann

    TOMMENT:
    You’re entirely on the right track in thinking you’ll add the sauce right before you serve. Way to go! The beets are also a great idea. You won’t find a lot of them in most supermarkets, but the likes of Dorignac’s, Langensteain’s, WHole Food and Fresh Market can probably help you.
    Tastefully yours,
    Tom Fitzmorris

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