Best 3 Crabmeat Ravigote Recipes
**Discover the Exquisite Crabmeat Ravigote: A Symphony of Flavors Awaiting Your Palate**
Indulge in a culinary journey with our delectable Crabmeat Ravigote, a dish that tantalizes taste buds with its harmonious blend of flavors. This classic French preparation showcases the delicate sweetness of crabmeat, enveloped in a velvety sauce teeming with aromatic herbs, tangy capers, and the piquant bite of Dijon mustard. Served atop a bed of tender rice, this dish promises an unforgettable dining experience.
**Embark on a Culinary Expedition with Our Diverse Recipe Collection:**
1. **Classic Crabmeat Ravigote:** Experience the traditional rendition of this dish, where succulent crabmeat basks in a luscious sauce brimming with herbs, capers, and mustard.
2. **Simplified Crabmeat Ravigote:** Discover a streamlined version of this culinary gem, crafted with a simplified sauce that retains the essence of the classic flavors.
3. **Elegant Crabmeat Ravigote en Croustade:** Elevate your dining experience with this sophisticated presentation, where crabmeat is encased in a flaky pastry crust, creating a golden masterpiece.
4. **Savory Crabmeat Ravigote with Asparagus:** Delight in the vibrant colors and flavors of this variation, where tender asparagus spears add a delightful textural contrast to the creamy sauce.
5. **Refreshing Crabmeat Ravigote Salad:** Experience a lighter take on this classic, where crabmeat dances atop a bed of crisp greens, tossed in a zesty vinaigrette dressing.
6. **Delectable Crabmeat Ravigote Stuffed Mushrooms:** Surprise your guests with these savory morsels, where crabmeat filling peeks out from the depths of tender mushrooms, creating a delightful appetizer or side dish.
CRABMEAT RAVIGOTE
From Palace Café, one of Dickie Brennan's restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
- Add the capers, horseradish and red onion and mix well.
- In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
- Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
- Place 3 slices of tomato in a circle of 4 serving plates.
- Place the lettuce in the center of each plate and top with the crabmeat mixture.
- Garnish with the capers and lemon slices and the remaining sauce on the side.
Nutrition Facts : Calories 639.4, Fat 41.6, SaturatedFat 6.1, Cholesterol 116.6, Sodium 1804.7, Carbohydrate 40.9, Fiber 3.5, Sugar 13.7, Protein 29.2
CRABMEAT RAVIGOTE
Steps:
- Place crabmeat in a medium bowl. Drizzle with lemon juice to moisten. Transfer to the refrigerator for 30 minutes.
- Drain off any accumulated juice, pressing crabmeat slightly. Gently stir in mayonnaise, pimiento, scallion, and pickles. Season with salt and pepper.
- Evenly divide crabmeat mixture between avocado halves. Top each with a dollop of dressing, and garnish with capers.
CRAB RAVIGOTE
Steps:
- Put the yolks, lemon juice, vinegar, dry mustard, Creole mustard, horseradish, anchovy paste, hot sauce, salt, and 1 tablespoon water in a medium bowl. Using an electric mixer, beat the mixture at high speed for 2 minutes. While the mixer is running, slowly drizzle in the oil to make a mayonnaise-like sauce. Stir in the Worcestershire, hard-boiled eggs, bell peppers, and green onions. Gently fold in the crabmeat.
- Serve the mixture on top of the tomato slices and garnish with the caperberries.
Tips:
- Choose fresh, high-quality crabmeat: Fresh crabmeat will yield the best flavor and texture in your Crabmeat Ravigote. Look for crabmeat that is firm and white, with no signs of discoloration or off-odors. Avoid frozen crabmeat that has been previously frozen and thawed, as this can compromise its quality.
- Make sure the crabmeat is well-chilled before using: This will help to prevent it from becoming stringy or tough when cooked. You can chill the crabmeat in the refrigerator for at least 30 minutes before using, or place it in a bowl of ice water for 15 minutes.
- Use a light hand with the mayonnaise: Mayonnaise is a rich and creamy condiment, so it's important to use it sparingly in your Crabmeat Ravigote. Too much mayonnaise can overpower the delicate flavor of the crabmeat. Aim to use just enough mayonnaise to bind the ingredients together.
- Use fresh herbs for the best flavor: Fresh herbs, such as parsley, chives, and tarragon, will add a bright and herbaceous flavor to your Crabmeat Ravigote. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount, as dried herbs are more concentrated.
- Season the Crabmeat Ravigote to taste: The amount of salt and pepper you add will depend on your personal preferences. Taste the Crabmeat Ravigote before serving and adjust the seasoning as needed.
Conclusion:
Crabmeat Ravigote is a delicious and versatile dish that can be served as an appetizer, main course, or salad. It is a great way to enjoy the delicate flavor of crabmeat, and it can be easily customized to your liking. Whether you prefer a classic version of Crabmeat Ravigote or a more modern interpretation, this dish is sure to please. So next time you're looking for a seafood dish that is both elegant and easy to make, give Crabmeat Ravigote a try.
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