Crabmeat Ravigote Recipe

As seen in the 2025 Culinary Calendar
Stanley Dry, Photos by Eugenia Uhl,
13 January

Makes 6 to 8 servings

DRESSING

  • 1/2 cup good mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped capers
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh lemon balm
  • Salt and pepper

SALAD

  • 1 pound cooked lump crabmeat
  • 1 shallot, finely minced
  • 1 tender stalk celery, finely chopped
  • 1/4 teaspoon sweet paprika for garnish
  • 1 1/2 cups chopped parsley for garnish

DRESSING Place all of the ingredients, except salt and pepper, together in one bowl. Mix thoroughly. Check for salt and pepper. Chill while making the salad.

SALAD Place the crabmeat in a bowl and break apart the crabmeat looking for shells. Remove any shells that you find. Add the minced shallot and the chopped celery. Toss together.

ADD the chilled dressing and toss to ensure that all of the salad is coated. Sprinkle the salad with the paprika through a small sieve. Garnish with chopped parsley and serve.

 

Categories: culinary calendar, Recipes

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