Crabmeat Ravigote with a Cajun Twist

Ingredients

• 1 pound (450g) fresh crabmeat 1 pound (450g) fresh crabmeat
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 2 tablespoons (30ml) Dijon mustard 2 tablespoons (30ml) Dijon mustard
• 2 tablespoons (30ml) white wine vinegar 2 tablespoons (30ml) white wine vinegar
• 1/4 cup (60ml) finely chopped red bell pepper 1/4 cup (60ml) finely chopped red bell pepper
• 1/4 cup (60ml) finely chopped green bell pepper 1/4 cup (60ml) finely chopped green bell pepper
• 1/4 cup (60ml) finely chopped celery 1/4 cup (60ml) finely chopped celery
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons (30ml) chopped fresh parsley 2 tablespoons (30ml) chopped fresh parsley
• 1 tablespoon (15ml) chopped fresh dill 1 tablespoon (15ml) chopped fresh dill
• 1 tablespoon (15ml) chopped fresh chives 1 tablespoon (15ml) chopped fresh chives
• 1 teaspoon (5ml) Cajun seasoning 1 teaspoon (5ml) Cajun seasoning
• 1/2 teaspoon (2.5ml) paprika 1/2 teaspoon (2.5ml) paprika
• 1/4 teaspoon (1.25ml) cayenne pepper 1/4 teaspoon (1.25ml) cayenne pepper
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the mayonnaise, Dijon mustard, white wine vinegar, Cajun seasoning, paprika, cayenne pepper, salt, and black pepper. Mix well to create the ravigote dressing.
2. 2.
   Gently fold in the crabmeat, red bell pepper, green bell pepper, celery, green onions, parsley, dill, and chives. Ensure the crabmeat is evenly coated with the dressing.
3. 3.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. 4.
   Before serving, taste and adjust the seasoning if needed. Add more salt, pepper, or Cajun seasoning according to your preference.
5. 5.
   Serve the Crabmeat Ravigote chilled as an appetizer or light lunch. It can be enjoyed on its own or served with crusty bread or crackers.

Treat your ingredients with care...

• Crabmeat — Use fresh crabmeat for the best flavor and texture. Make sure to remove any shells or cartilage before mixing it with the other ingredients.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the ravigote dressing.
• If you prefer a milder flavor, reduce the amount of Cajun seasoning and cayenne pepper.
• Serve the Crabmeat Ravigote on a bed of fresh lettuce leaves for an added touch of freshness.
• Feel free to add additional herbs such as tarragon or basil for more complexity in flavor.
• If you can't find fresh crabmeat, you can use canned crabmeat as a substitute.

Serving advice

Serve the Crabmeat Ravigote chilled on individual plates or in small bowls. Garnish with a sprig of fresh dill or a sprinkle of paprika for an elegant presentation. Provide small forks or spoons for easy enjoyment.

Presentation advice

To enhance the presentation, consider serving the Crabmeat Ravigote in a hollowed-out tomato or avocado half. This adds a colorful and creative touch to the dish, making it visually appealing.