Crabmeat Ravigote

This and shrimp rémoulade (see Shrimp Rémoulade with Two Sauces) are the most popular cold appetizers in traditional New Orleans 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 it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat.