📝 About This Recipe
A crown jewel of Creole cuisine, Crab Ravigote is a sophisticated cold appetizer that showcases the pristine sweetness of Gulf Coast blue crab. This elegant dish features jumbo lump crabmeat folded into a bright, tangy 'Ravigote' sauce—a French-inspired dressing elevated with the bold punch of Creole mustard, horseradish, and fresh herbs. Perfect as a refreshing starter or a light lunch, it captures the refined spirit of a New Orleans garden party.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crabmeat (freshly picked, chilled)
The Ravigote Sauce
- 3/4 cup Mayonnaise (high-quality or homemade)
- 2 tablespoons Creole Mustard (coarse-grained)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Prepared Horseradish (drained)
- 1 tablespoon Capers (rinsed and finely chopped)
- 2 tablespoons Green Onions (finely sliced, white and light green parts)
- 1 tablespoon Fresh Parsley (flat-leaf, finely chopped)
- 1 teaspoon Fresh Tarragon (finely minced)
- 1/2 teaspoon Creole Seasoning (salt-free preferred)
- 2-3 dashes Hot Sauce (Louisiana style)
For Serving
- 8 pieces Bibb Lettuce Leaves (washed and dried)
- 1 Hard-Boiled Egg (finely grated for garnish)
- 4 pieces Lemon Wedges (for serving)
- 1 pinch Paprika (smoked or sweet)
👨🍳 Instructions
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1
Place your crabmeat in a shallow bowl and very gently pick through it with your fingers to ensure there are no stray bits of shell. Do this carefully to avoid breaking the large, beautiful lumps.
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2
In a medium mixing bowl, whisk together the mayonnaise, Creole mustard, and lemon juice until the mixture is smooth and creamy.
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3
Stir in the prepared horseradish, chopped capers, and the dashes of hot sauce. The horseradish should add a subtle 'kick' without overpowering the delicate crab.
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4
Add the finely chopped green onions, parsley, and tarragon to the sauce. These herbs provide the signature 'Ravigote' (French for 'invigorated') brightness.
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5
Season the sauce with the Creole seasoning. Taste the sauce first; if it needs more salt or acid, add a tiny pinch of salt or an extra squeeze of lemon.
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6
Cover the sauce bowl with plastic wrap and refrigerate for at least 15 minutes. This allows the flavors to meld and the sauce to chill thoroughly.
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7
Once chilled, add the crabmeat to the bowl with the sauce. Using a rubber spatula, very gently fold the crab into the dressing. You want to coat every piece without smashing the lumps.
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8
Arrange two Bibb lettuce leaves on each of the four chilled salad plates to create a decorative 'nest'.
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9
Divide the crab mixture evenly among the plates, mounding it neatly in the center of the lettuce leaves.
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10
Garnish each serving with a sprinkle of the grated hard-boiled egg and a light dusting of paprika for a classic New Orleans presentation.
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11
Place a lemon wedge on the side of each plate and serve immediately while the dish is perfectly cold.
💡 Chef's Tips
Always use Jumbo Lump crabmeat for this dish; the large pieces provide the best texture and visual appeal. Ensure the crab is ice-cold when serving; chilling your plates in the freezer for 10 minutes beforehand makes a huge difference. If you can't find Creole mustard, substitute with a grainy Dijon and a pinch of extra cayenne pepper. Don't skip the tarragon—it provides a subtle anise note that is traditional to a true Ravigote. Avoid over-mixing; the goal is to see distinct lumps of crab, not a homogenized paste.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine such as a Sancerre or a New Orleans-style Gin Fizz. Serve alongside toasted points of brioche or saltine crackers for a bit of crunch. Accompany with a side of chilled asparagus spears drizzled with a light vinaigrette. For a full Creole lunch, follow this with a small cup of Seafood Gumbo. Offer extra hot sauce on the table for those who prefer a spicier profile.