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.


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


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

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