Recipe
Lump Crabmeat And Artichoke Ravigote
Ingredients
- Three-fourths cup mayonnaise
- 4 tablespoons fresh lemon juice
- 2 teaspoons Creole mustard
- 5 teaspoons prepared horseradish
- 2 teaspoons drained and minced capers
- 2 teaspoons whole capers, drained
- Three-fourths teaspoon salt
- One-fourth teaspoon hot sauce
- One-fourth teaspoon cracked black pepper
- 2 tablespoons chopped green onions
- 1 tablespoon minced parsley
- 1 pound jumbo lump crabmeat, picked over for shells and cartilage
- 1 (14-ounce) can quartered artichoke hearts, drained
- Assorted salad greens
- Tomato slices
Directions
- Combine all the ingredients (except the crabmeat, artichoke hearts, assorted greens, and tomato slices) in a bowl and whisk to blend. Gently fold in the crabmeat and artichoke hearts. Serve on a bed of the assorted greens, and garnish with the tomatoes.
Recipe Details
- Source: Cooking Section, August 2001
- Dish Type: Appetizer
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