Crabmeat Ravigote

Crabmeat Ravigote

Crabmeat ravigote is one of the most popular cold appetizers served in New Orleans. Along with Shrimp Remoulaude, it is the most ordered appetizer at the Grande Dames restaurants of Classic French Creole cuisine– Antoine’s, Arnaud’s, Galatoire’s and Broussard’s Restaurants. The word “ravigote” means “revived,” the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and “resurrect” or “revive” it. Of course, nowadays, it’s made with the freshest possible crabmeat. This crabmeat ravigote works great as a party appetizer, for lunch or a light dinner entreé.

There are many different variations of crabmeat ravigote, but there are a few key ingredients common to all of them:

crabneat ravigote key ingredients

Crabmeat Ravigote Key Ingredients

  • White vinegar or fresh lemon juice (I use both)
  • Capers
  • Shallots or green onions
  • Fresh hersbs such as parsley, dill, tarragon, chervil or chives.
  • Virtually all contemporary recipes rely on a mayonnaise base, but you could just as easily substitute a high quality olive or avocado oil.

I like to serve the ravigote nestled in fresh endive leaves. They’re the perfect size and let your guests enjoy the dish without utensils (yay for finger foods)! If you can’t find endive leaves at your local grocery store, you can try individual radicchio leaves or serve on small plates over a bed of quality lettuce (think Bibb or Red Leaf). When they’re in season, I also love to serve this over thin slices of fresh creole tomatoes. If you’re looking to create a more substantial appetizer, you can also serve over slices of french bread, toasted and drizzled with a little olive oil.

Crabmeat Ravigote

April 23, 2019
: 8
: 15 min
: 15 min
: Easy (One Glass of Wine)


  • 1/2 cup high quality mayonnaise (Duke’s or Hellman’s)
  • 1 tbsp. dijon mustard
  • 2 tbsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. white wine vinegar
  • 1 tsp.crushed garlic
  • 1 tsp. hot red pepper sauce
  • 1 tbsp. minced shallot (equivalent of one small shallot)
  • 3 green onions, white and green parts minced
  • 2 tbsp. parsley, minced
  • 2 tbsp. small capers, drained
  • 1 tbsp. dill, minced (optional)
  • 1 lb. lump crabmeat
  • Salt and pepper to taste
  • 1 endive head
  • Step 1 In a bowl, combine the mayo, mustard lemon juice, Worcestershire sauce, vinegar and hot sauce in a small bowl
  • Step 2 Add salt & pepper to taste and whisk together well
  • Step 3 Add the shallots, capers, green onions, and chopped herbs. Gently fold in the crabmeat and mix lightly, without breaking up the crab too much
  • Step 4 Add more salt and pepper to taste
  • Step 5 Serve on individual endive leaves