Crabmeat Ravigote


8 Servings

4 cups jumbo lump crabmeat
1/2 cup mayonnaise
1/4 cup Creole mustard
2 tablespoons lemon juice
1 teaspoon tabasco sauce

1 teaspoon worcestershire sauce
2 anchovies, finely minced
1 tablespoon capers
Kosher or sea salt, freshly ground pepper to taste
1 tablespoon finely chopped dill (optional)

Combine all ingredients, whisk well. Toss the cooked crab in the Ravigote Sauce and refrigerate until serving time. Can be displayed in a tomato half, or crab shell!

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