Crabmeat Ravigote

September 30, 2010 8:54:37 AM PDT
New Orleans Recipes by Tom Fitzmorris, author of the cookbook "New Orleans Food" and "Hungry Town." This and shrimp remoulade (with which it can be served as a combo plate) are the most popular cold appetizers in traditional New Orleans restaurants. The word "ravigote" means "revived," the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and resurrect it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat.

1/2 cup mayonnaise
2 Tbs. cider vinegar
1 Tbs. Creole mustard
1/4 cup whipping cream
1 green onion, tender green parts only, finely sliced
3 sprigs flat-leaf parsley, leaves only, chopped
1/2 tsp. dill
1/2 tsp. tarragon
Pinch white pepper
1/8 tsp. salt
1 dash Tabasco
2 Tbs. small capers
1 lb. lump crabmeat

1. Combine all ingredients except crabmeat and mix with a wire whisk.
2. Add the crabmeat and very carefully toss with the sauce. It's best if you let it sit for an hour or two before serving. Serves eight.
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