Chef Katelyn Rickert

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Crabmeat Ravigote

Crabmeat Ravigote is a great appetizer, especially for a large party because it is super easy to make.  The crostini makes it easy to serve and the perfect finger food or passed hor d'oeuvres. 

I first made it for a dinner party my Mom hosted at our home.  Everyone loved it!  It has now become a staple on most of our entertainment menus. I like to make mine with Louisiana Blue Crab, which everyone loves down south. 

Ingredients:

  • ¾ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 green onions chopped
  • 1 teaspoon rice wine vinegar
  • 1 big pinch cayenne pepper
  • Juice of 1 lemon
  • 1 lb crabmeat
  • 1 ½ teaspoon salt
  • 12 crostini

Recipe:

  1. Combine all ingredients in a mixing bowl, except crabmeat and salt.
  2. Whisk until smooth.
  3. Gently fold in crabmeat and add salt.
  4. Place on toasted crostini and serve.