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Author Notes: Sometimes your memories of food are better than the real thing. That's the case for me with a New Orleans dish called Crabmeat Ravigote. I remember it as a crab salad with the best lump crabmeat. The flavor of the crab was enhanced with lemon or vinegar, a hint of mustard, the crunch of a scallion, a little heat. A little research told me that "ravigote" means refreshed, and was a way to revive crabmeat that was about to go bad. Common recipes are loaded with mayonnaise, mustard, vinegar, onions, peppers, Worcestershire...I wonder how you could taste the crab. So I decided to refresh the ravigote. This is a super simple recipe--feel free to increase or decrease the ingredients as you please. Just use really good lump crabmeat. I served it over a big salad. —drbabs
cup lump crabmeat
lime, zested and juiced
1 inch piece of ginger, finely grated
scallions, chopped fine
teaspoon red pepper flakes
tablespoons sesame oil
salt and fresh ground black pepper as desired
- Gently toss everything together. Taste and adjust as you like. Serve.
- This recipe was entered in the contest for Your Best Shellfish