This classic crabmeat ravigote will brighten any party.
Crabmeat Ravigote
2014-07-11 06:51:42
Serves 8
Ingredients
- ⅔ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped green onion
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 pounds lump crabmeat, picked free of shells
- ¼ cup capers, plus more for garnish
- 1 tablespoon chopped fresh parsley
- Belgian endive
- Toasted French bread slices
Instructions
- 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' https://louisianacookin.com/
Very Yummy
This looks great will try it for Christmas. Our family loves fresh crabmeat. Thank you
Should the capers be rinsed of their brine before adding them?
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.