Chef Amy Sins' Crab Ravigote Chef Amy Sins This versatile dish uses Louisiana lump crabmeat and can be made into a dip paired with Carr water crackers or crostini, made into an appetizer popped into phyllo dough cups, or made into a lovely salad on top of butter lettuce. Ingredients 1/2 cup mayonnaise (Blue Plate) 2 tbsp Steen's cane vinegar 1 -2 tbsp Creole mustard ¼ cup heavy whipping cream 1 green onion - green parts only, finely sliced 3 sprigs parsley - flat-leaf - chopped 2 tbsp capers, small – drained, chopped 1/2 tsp dill - fresh 1/2 tsp tarragon - fresh 1/2 tsp Kosher salt pinch white pepper - ground dash hot sauce, Crystal 1 lb crabmeat - fresh jumbo lump Directions In a large bowl, whisk all ingredients together except crabmeat. While tossing in crabmeat, you do not want to break-up the jumbo lump crabmeat. The sauce should only lightly coat the crabmeat. Refrigerate for 1 to 2 hours before serving. Garnish items -butter lettucemicro greenschivescrostini Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!