Crab Ravigote

Crab Ravigote is understandably one of the most popular appetizers in New Orleans. It is very easy and fast to make, but a bit costly because it requires a pound of jumbo lump crab meat. There are many variations of this recipe. The one below appealed most to me. It serves 8. I served it in ramekins on top of a couple of pieces of romaine lettuce. "Ravigote" comes from the French verb, "ravigoter," which means to refresh, revive, resurrect. Originally ,the sauce was used to save crab meat or fish that was on the edge of freshness.

I found the recipe at http://www.nomenu.com/recipes/CrabRavigote.html

Ingredients

- 1/2 cup mayonnaise
- 2 tablespoons of cider vinegar
- 1 tablespoon of Creole mustard
- 1/4 cup whipping cream
- 1 green onion, tender green parts only, finely sliced
- 3 sprigs flat-leaf parsley (Italian parsley), leaves only, chopped
- 1/2 teaspoon dill
- 1/2 teaspoon tarragon
- pinch white pepper
- 1/8 teaspoon salt
- 1 dash Tabasco sauce
- 2 tablespoons small capers
- 1 pound lump crab meat (I used jumbo lump.)

Directions

1. Combine all ingredients except crab meat, and mix with a wire whisk.

2. Add the crab meat and very carefully toss. (Careful so as not to break up the lumps of crab.) It's best to let it sit for an hour or two before serving. (I let it sit in the refrigerator for about 4 hours.)