Crabmeat Ravigote

This classic crabmeat ravigote will brighten any party.

Crabmeat Ravigote
Serves 8
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  1. ⅔ cup mayonnaise
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon finely chopped green onion
  4. ¼ teaspoon ground black pepper
  5. ⅛ teaspoon salt
  6. 2 pounds lump crabmeat, picked free of shells
  7. ¼ cup capers, plus more for garnish
  8. 1 tablespoon chopped fresh parsley
  9. Belgian endive
  10. Toasted French bread slices
  1. In a large bowl, combine mayonnaise, mustard, onion, pepper, and salt. Fold in crab and capers until evenly coated. Sprinkle with parsley and serve with endive, French bread, and additional capers, if desired.
Louisiana Cookin


    • Hi David! Feel free to thoroughly rinse them prior to adding them; you may even opt to soak them 3-5 minutes before rinsing. Rinsing and/or soaking will rid them of the excess salt, etc.


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