Crabmeat Ravigotte Maison

"French Ravigotte with New Orleans twist. I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo. For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch of parsley. When we make it, we use the full recipe but only serve it over 4 (sometimes 2) tomato/lettuce beds rather than 6 so each person will have extra crabmeat mixture. Yum yum. To make recipe a little easier, use chopped lettuce as a salad bed just enough to cover an appetizer plate, then lay the single tomato slice on top and continue as recipe directs. It will look just as nice and is a little easier on the cook : )"
photo by GoldsmithLissa photo by GoldsmithLissa
photo by GoldsmithLissa
Ready In:
2hrs 30mins
6 appetizers




  • Combine egg yolks, vinegar, mustard, and lemon juice in blender.
  • Blend for 2 minutes.
  • While blending, slowly add oil into the blender in a thin, but constant stream (critical).
  • Transfer to mixing bowl.
  • Gently fold in capers, scallions, and parsley.
  • Add salt and white pepper to taste.
  • Refrigerate for 2-4 hours.
  • Slice tomato into 6-in. slices (keep them as consistent as possible).
  • Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
  • Just before serving, gently fold in crabmeat (so as not to damage lumps).
  • Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
  • Optional: garnish with a pinch parsley.

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<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.&nbsp; We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.&nbsp;</p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts.&nbsp; The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook.&nbsp; When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.&nbsp; So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.&nbsp; And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!&nbsp;</p> <p>But we do love to indulge!&nbsp; And love entertaining family and friends to sample new creations or enjoy some our famous concontions.&nbsp;</p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.&nbsp; Just for fun and some interested friends.&nbsp; I'll create a recipe list when I have made more progress.</p>
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