Crab Ravigote Recipe
|1 teaspoon dry mustard||¼ cup prepared horseradish|
|1 tablespoon fresh lemon juice||½ teaspoon fresh ground black pepper|
|1 cup mayonnaise||½ teaspoon tarragon|
|¼ cup red bell pepper, seeded and minced||1 teaspoon Louisiana hot sauce|
|¼ cup green bell pepper, seeded and minced||1 teaspoon Worcestershire sauce|
|1 ½ tablespoons capers, drained and chopped||1 pound fresh jumbo lump crabmeat|
|1 tablespoon fresh Italian parsley, minced||2 loaves New Orleans style French bread|
|¼ cup Creole mustard||1 cup salted butter, melted|
Preheat the oven to 350° F.
In a large mixing bowl, combine all the ingredients except the crabmeat, French bread, and butter and mix well.
Fold in the crabmeat being careful not to break up the lumps.
Slice the French bread into 36 ¼” slices. Brush each slice with melted butter.
Place the sliced French bread on a sheet pan and bake for 5 minutes or until crisp and golden brown.
Serve the crab ravigote on the toasted French Bread crostini.
Crab ravigote is also great on sliced Creole tomatoes or on fried green tomatoes.