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
lime, zested and juiced
1 inch piece of ginger, finely grated
scallions, chopped fine
teaspoon red pepper flakes
salt and fresh ground black pepper as desired
In This Recipe
Gently toss everything together. Taste and adjust as you like. Serve.