This classic New Orleans dish is a
quick and elegant appetizer for the holidays!
Ravigote is French for “perked up”,
what it means here is that it is nicely seasoned and a bit spicy. You
are warned!
Serves 8
- ½ cup mayo = 100 g de mayonnaise
- 2 tablespoons Creole mustard = 2 cuillères à soupe de moutarde créole ou de moutarde à l'ancienne
- 1 tablespoon fresh lemon juice (or white vinegar) = 1 cuillère à soupe de jus de citron ou de vinaigre blanc
- ¼ to ½ teaspoon hot sauce (Tabasco) = ¼ à ½ cuillère à café de Tabasco
- 1 green onion, finely chopped = 1 oignon vert, finement ciselé
- 2 tablespoons small capers, drained = 2 cuillères à soupe de câpres, égouttés
- 1 tablespoon minced shallots = 1 cuillère à soupe d'échalotte, émincée
- 1 tablespoon chopped fresh parsley + extra for presentation = 1 cuillère à soupe de persil frais, ciselé
- Pinch white pepper = une pincée de poivre blanc
- Pinch dried dill = une pincée d'aneth séchée
- 1 lb lump crabmeat = 450 g de crabe en morceaux
- 4 Belgian endives, leaves separated = 4 endives, feuilles séparées
Combine all ingredients (except crabmeat and endive leaves) in a bowl and whisk to blend. Gently fold in the crabmeat, being careful not to break up the lumps. Adjust seasoning to taste. Refrigerate for 1-2 hours.
When ready to serve, spoon about two
tablespoons of crab mixture onto each endive leaf. Sprinkle with additional chopped parsley. Enjoy!
