Crabmeat Ravigote

Preparation info

  • Serves

    eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

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.