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    You are in: Home / Recipes / Crabmeat Ravigote Recipe
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    Crabmeat Ravigote

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Trinkets's Note:

    From Palace Café, one of Dickie Brennan’s restaurants in New Orleans. Crabmeat Ravigote is an old New Orleans favorite, almost every nice restaurant has it on their menu. In my past career as event planner, I had this on many menus we served to Presidents, Republicans and Democrats! This is the epitome of fine dining in New Orleans. Serve this on a bed of lettuces as lunch with some hot French bread and a nice dry white wine or as an appetizer to dinner with champagne.

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    Ingredients:

    Servings:

    Units: US | Metric

    Ravigote Sauce

    Directions:

    1. 1
      Combine the mayonnaise, creole mustard,hot sauce, Worcestershire, and lemon juice in a mixing bowl and mix until smooth.
    2. 2
      Add the capers, horseradish and red onion and mix well.
    3. 3
      In a separate bowl, sprinkle the crabmeat with the kosher salt and ground pepper.
    4. 4
      Combine with 1/4 Cup of the sauce in a bowl and toss gently; do not break up the crab lumps.
    5. 5
      Place 3 slices of tomato in a circle of 4 serving plates.
    6. 6
      Place the lettuce in the center of each plate and top with the crabmeat mixture.
    7. 7
      Garnish with the capers and lemon slices and the remaining sauce on the side.

    Ratings & Reviews:

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    Nutritional Facts for Crabmeat Ravigote

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 639.4
     
    Calories from Fat 374
    58%
    Total Fat 41.6 g
    64%
    Saturated Fat 6.0 g
    30%
    Cholesterol 116.6 mg
    38%
    Sodium 1804.7 mg
    75%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 3.5 g
    14%
    Sugars 13.6 g
    54%
    Protein 29.1 g
    58%

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