Crab Ravigote

2012-03-26T07:00:00Z 2014-09-16T12:59:59Z Crab RavigoteBy Sam Kogos, Riverbend Restaurant and Bar Feast Magazine | Inspired Local Food Culture/Midwest

Crab Ravigote, like shrimp Clemenceau, echoes the French and Creole cooking of old New Orleans for Sam Kogos, a NOLA native. Kogos gets nostalgic for Antoine’s and Galatoire’s when he makes this French seafood salad as a special at Riverbend. This recipe comes from our Mystery Shopper column on caper berries. Learn more about them here!

Serves | 4 |

  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • ½ cup minced onions
  • 1 Tbsp minced shallots
  • 1 tsp minced garlic
  • ¼ cup caper berries, stems removed and thinly sliced
  • 2 Tbsp chopped parsley, plus 4 sprigs for garnish
  • salt and freshly ground black pepper
  • 1 lb jumbo lump crabmeat
  • 4 cups mixed greens

| Preparation | Combine mayonnaise with mustard, lemon juice, onions, shallots, garlic, caper berries and chopped parsley. Mix well. Season with salt and pepper to taste.

Carefully pick through the crabmeat and remove shell pieces or cartilage. Using a spatula, gently fold the dressing into the crabmeat, taking care not to break up the lumps of crabmeat. Cover and chill at least 30 minutes. Arrange mixed greens on a plate. Top with ravigote and garnish with parsley.

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