Shrimp and Crab Ravigote

Shrimp and Crab Ravigote

You can make the slaw 2 days ahead.

Shrimp and Crab Ravigote
Makes 4 Servings
  • 1 cup olive oil
  • ½ cup sliced green onion
  • ¼ cup capers, lightly crushed
  • Juice of 1 lemon
  • 1 tablespoon minced shallot
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound jumbo lump crabmeat, picked free of shell
  • 2 cups water
  • 16 peeled and deveined extra-jumbo fresh shrimp (tails left on)
  • 1 tablespoon liquid crab boil
  • Spicy Fennel Slaw (recipe follows)
  • Lemon wedges, to serve
  • Garnish: fresh tarragon leaves
  1. In a large bowl, combine oil, green onion, capers, lemon juice, shallot, basil, parsley, tarragon, mustard, garlic, salt, and pepper. Gently fold in crabmeat until combined; cover and refrigerate until cold.
  2. In a small saucepan, bring 2 cups water to a boil; add shrimp and crab boil, and cook until shrimp are pink and firm. Transfer shrimp to an ice water bath to stop the cooking process.
  3. Divide shrimp, crab mixture, and Spicy Fennel Slaw among 4 serving dishes. Serve with lemon wedges. Garnish with tarragon, if desired.

Spicy Fennel Slaw
Makes about 4 cups
  • 4 cups thinly sliced fennel
  • 1 cup matchstick carrots
  • ½ cup sugar
  • ½ cup water
  • ½ cup rice wine vinegar
  • ½ bunch fresh cilantro, chopped (about ¼ cup)
  • ¼ cup olive oil
  • 2 tablespoons cane vinegar
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  1. In a large bowl, combine fennel, carrots, sugar, ½ cup water, and rice wine vinegar; let stand for at least 30 minutes.
  2. Drain fennel mixture, and return to bowl. Add cilantro, oil, cane vinegar, salt, and red pepper. Cover and refrigerate until ready to serve.




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