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  • Writer's pictureTommy Centola

Crabmeat Ravigote

Updated: Jan 3, 2020

This dish, along with Shrimp Remoulade, is the two most popular

cold appetizers in New Orleans. These dishes was originally created

to take crabmeat that was close to going bad and make it taste good.

The word Ravigote means revived. Someone wondered how would

this dish taste using fresh crabmeat. Of course the dish tasted 100 %


2 teaspoons Garlic minced

2 tablespoons fresh Parsley chopped

6 tablespoons Red Onions minced

2 tablespoons Capers chopped

1 teaspoon Creole Shake or other Creole Seasoning

2 tablespoons Lemon Juice

1 pound Lump Crabmeat, cleaned of shells

¼ cup Creole Mustard

¼ cup Mayonnaise

1 teaspoon Prepared Horseradish

12 thick slices of Tomatoes

Shredded Lettuce

In a mixing bowl, combine the garlic, parsley, onions, capers,

Creole Shake, and lemon juice. With a fork, mash and stir the

ingredients in the bottom of the bowl to allow the flavors to blossom.

Let sit for 2 minutes. Add the crabmeat, mustard, mayonnaise, and

horseradish. Toss gently but thoroughly. Refrigerate for at least 1 hour.

Top four small plates with shredded lettuce. Place three tomatoes in a

circle on each plate. Top with ¼ of the crabmeat mixture.


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