Crab Ravigote Recipes

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CRABMEAT RAVIGOTE



Crabmeat Ravigote image

From Palace Café, one of Dickie Brennan's restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups mayonnaise
1/4 cup creole mustard
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
1 lemon, juice of
1/4 cup capers, chopped
1/4 cup prepared horseradish
1/4 cup red onion, minced
1 lb lump crabmeat
kosher salt
fresh ground black pepper
4 creole tomatoes, sliced thick
1/2 head green leaf lettuce, very thinly sliced

Steps:

  • Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
  • Add the capers, horseradish and red onion and mix well.
  • In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
  • Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
  • Place 3 slices of tomato in a circle of 4 serving plates.
  • Place the lettuce in the center of each plate and top with the crabmeat mixture.
  • Garnish with the capers and lemon slices and the remaining sauce on the side.

Nutrition Facts : Calories 639.4, Fat 41.6, SaturatedFat 6.1, Cholesterol 116.6, Sodium 1804.7, Carbohydrate 40.9, Fiber 3.5, Sugar 13.7, Protein 29.2

CRAB RAVIGOTE



Crab Ravigote image

Categories     Sauce     Brunch     Crab

Yield serves 8

Number Of Ingredients 18

2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
2 teaspoons dry mustard
2 teaspoons Creole mustard
1 teaspoon prepared horseradish
1 teaspoon anchovy paste
1/3 teaspoon hot pepper sauce
1 teaspoon salt
1 cup vegetable oil
2 teaspoons Worcestershire sauce
4 hard-boiled eggs, grated
1/3 cup finely diced red bell pepper
1/3 cup finely diced yellow bell pepper
1/4 cup thinly sliced green onions, white and green parts
2 (1-pound) cans lump crabmeat or 2 pounds cleaned fresh crabmeat
8 thick slices tomato
16 caperberries

Steps:

  • Put the yolks, lemon juice, vinegar, dry mustard, Creole mustard, horseradish, anchovy paste, hot sauce, salt, and 1 tablespoon water in a medium bowl. Using an electric mixer, beat the mixture at high speed for 2 minutes. While the mixer is running, slowly drizzle in the oil to make a mayonnaise-like sauce. Stir in the Worcestershire, hard-boiled eggs, bell peppers, and green onions. Gently fold in the crabmeat.
  • Serve the mixture on top of the tomato slices and garnish with the caperberries.

CRABMEAT RAVIGOTE



Crabmeat Ravigote image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 pound crabmeat, flaked
1/4 cup freshly squeezed lemon juice or tarragon vinegar
1/2 cup prepared mayonnaise
1/4 cup chopped pimiento
2 tablespoons finely chopped scallion
2 tablespoons chopped sweet pickles
Coarse salt and freshly ground pepper
3 ripe avocados, halved and skins removed
Curry Dressing
Capers, for garnish

Steps:

  • Place crabmeat in a medium bowl. Drizzle with lemon juice to moisten. Transfer to the refrigerator for 30 minutes.
  • Drain off any accumulated juice, pressing crabmeat slightly. Gently stir in mayonnaise, pimiento, scallion, and pickles. Season with salt and pepper.
  • Evenly divide crabmeat mixture between avocado halves. Top each with a dollop of dressing, and garnish with capers.

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