Best 4 Crabmeat Ravigote Recipes
Crabmeat ravigote is a classic French dish that combines the delicate flavor of crab with a tangy, flavorful sauce. The dish is typically served cold, making it a perfect addition to a summer menu or as a light and refreshing appetizer. There are many different variations of crabmeat ravigote, but the basic ingredients include crabmeat, mayonnaise, Dijon mustard, capers, and herbs such as parsley, chives, and tarragon. The sauce can be adjusted to taste, making it as mild or spicy as desired. Crabmeat ravigote can also be served on a bed of greens or rice, or as a filling for sandwiches or wraps.
Here are our top 4 tried and tested recipes!
CRABMEAT RAVIGOTE
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.
CRABMEAT RAVIGOTE
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
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
CRABMEAT RAVIGOTTE MAISON
French Ravigotte with New Orleans twist. I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo. For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch of parsley. When we make it, we use the full recipe but only serve it over 4 (sometimes 2) tomato/lettuce beds rather than 6 so each person will have extra crabmeat mixture. Yum yum. To make recipe a little easier, use chopped lettuce as a salad bed just enough to cover an appetizer plate, then lay the single tomato slice on top and continue as recipe directs. It will look just as nice and is a little easier on the cook : )
Provided by GoldsmithLissa
Categories Crab
Time 2h30m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine egg yolks, vinegar, mustard, and lemon juice in blender.
- Blend for 2 minutes.
- While blending, slowly add oil into the blender in a thin, but constant stream (critical).
- Transfer to mixing bowl.
- Gently fold in capers, scallions, and parsley.
- Add salt and white pepper to taste.
- Refrigerate for 2-4 hours.
- Slice tomato into 6-in. slices (keep them as consistent as possible).
- Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
- Just before serving, gently fold in crabmeat (so as not to damage lumps).
- Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
- Optional: garnish with a pinch parsley.
Nutrition Facts : Calories 424.7, Fat 38.4, SaturatedFat 5.3, Cholesterol 94.7, Sodium 825.4, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 16.1
CRAB RAVIGOTE
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.
Tips:
- Use fresh, high-quality ingredients whenever possible. This will make a big difference in the final flavor of your dish.
- Be careful not to overcook the crabmeat. It should be cooked just until it is opaque and tender.
- If you are using canned crabmeat, be sure to drain and rinse it well before using.
- Serve the crabmeat ravigote immediately after it is made. This dish is best enjoyed fresh.
Conclusion:
Crabmeat ravigote is a delicious and elegant dish that is perfect for any special occasion. It is easy to make and can be tailored to your own personal taste. Whether you serve it as an appetizer or a main course, your guests are sure to love it. So next time you are looking for a special dish to impress your friends and family, give crabmeat ravigote a try.
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