Ep 74-76 Dismembered - Louisiana Crab Ravigote!

 

Louisiana Appetizer for our book club! 
Crabmeat Ravigote! 

INGREDIENCE

1/2 cup high quality mayonnaise (Hellman's works)

1 Tbsp. Dijon mustard

2 Tbsp. lemon juice (fresh preferred)

1 tsp. Worcestershire sauce

1 tsp. white wine vinegar

1 tsp. crushed garlic

1 tsp. hot red pepper sauce (or flakes)

1 Tbsp. minced shallots (about 1 small shallot)

3 green onions, white and green parts minced)

2 Tbsp. minced parsley

1 Tbsp. small capers (drained)

1 Tbsp. minced dill

1 lb. lump crabmeat

Salt and pepper to taste

1 endive head

1.  In a small bowl, mix mayo, Dijon mustard, lemon juice, Worcestershire sauce, vinegar and hot red pepper sauce. 

2. Whisk in salt and pepper to taste. 

3. Add shallots, onions, and chopped spices. Gently fold in crabmeat and mix lightly, not breaking up the crabmeat. Add more salt and pepper to taste, if you like. 

4. Serve on individual endive leaves or crackers!  Dish is served COLD! 

Thank you A Spoon Full of NOLA for this delicious recipe!

AND my wine pairing for book club is:  Chateau Ste Michelle Rose 2022, which I found on wine.com.

Crisp, fruity, it bursts with fruity flavor, is pale peach in color, and is refreshing. The sweet of this rose balances the tang of the crabmeat ravigote just right. So thank you wine.com- the bottle runs for about $10.99, which is also a bonus, given the quality. And such a pretty bottle too!

Bon Appetite, Murder Bookies!

Listen to the Murder Shelf Book Club Podcast!

Join PATREON - $4 month! 

Murder Shelf Book Club MERCH SHOP!- Winter Designs are out!