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 %
better.
2 teaspoons Garlic minced
2 tablespoons fresh Parsley chopped
6 tablespoons Red Onions minced
2 tablespoons Capers chopped
1 teaspoon 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 seasoning, and lemon juice. With a fork, mash and stir the
ingredients in the bottom of the bowl to allow the flavors to bloom.
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.
Enjoy
Monday’s Dish Froglegs Abigail
