Crab Ravigote

An Old School NOLA classic, based on a traditional French recipe. Emulsified hard boiled eggs give the body to this herbaceous version of a cold crab salad. Simply served with crostini or crudité as dip or even over poached salmon for an elegant Summertime entrée. The combination of herbs is up to you and what is available at the market, or in your herb garden if you are lucky enough to have one!

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m


  • 1 pound Backfin Crab
  • Sliced and toasted crostini for serving
  • 2 Hard boiled eggs, sieved or finely chopped
  • Salt & Pepper to taste
  • 1 tablespoon Each Parsley, Tarragon and/or Dill, chopped
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons Green Onion tops, sliced
  • Hot Sauce to taste
  • 2 teaspoons Creole Mustard (can use Horseradish Mustard or Dijon mustard as well)
  • 1/2 cup Mayonnaise
  • 1 Lemon, juiced and zested
  • 2 tablespoons Capers, drained
  • 1 Shallot, chopped
  • Sliced scallion for garnish


  1. Place all the ingredients except the crab and mayonnaise in a blender/food processor and pulse until broken down but still visible pieces, add the mayonnaise and stir to combine, season with S&P and hot sauce. Add the crab and fold through. Serve chilled on crostini. Garnish with sliced scallion

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