Thanks to Tom Fitzmorris, as always!, for keeping us up to date on The National Food Holiday Calendar!
"Crabmeat Louie is a cold lump crabmeat appetizer with the sauce made from mayonnaise, chili sauce, and a little mustard. It is not known who Louie (or Louis, as it's sometimes spelled on menus) was. But we do know that the dish is about a century old and first appeared in San Francisco. In New Orleans, crabmeat ravigote (a.k.a. crabmeat maison) usually fills the space on the menu where crabmeat Louie would be seen elsewhere."
Crabmeat Ravigote (Crabmeat Maison)
"The word "ravigote" means "revived," the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and resurrect it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat. This is similar to the appetizer called crabmeat maison at Galatoire's, where crabmeat ravigote is a hot dish. But more restaurants refer to it as crabmeat ravigote."
2. Add the crabmeat and very carefully toss with the sauce. It's best if you let it sit for an hour or two before serving.
Serves eight.
"Crabmeat Louie is a cold lump crabmeat appetizer with the sauce made from mayonnaise, chili sauce, and a little mustard. It is not known who Louie (or Louis, as it's sometimes spelled on menus) was. But we do know that the dish is about a century old and first appeared in San Francisco. In New Orleans, crabmeat ravigote (a.k.a. crabmeat maison) usually fills the space on the menu where crabmeat Louie would be seen elsewhere."
Crabmeat Ravigote (Crabmeat Maison)
"The word "ravigote" means "revived," the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and resurrect it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat. This is similar to the appetizer called crabmeat maison at Galatoire's, where crabmeat ravigote is a hot dish. But more restaurants refer to it as crabmeat ravigote."
- 1/2 cup mayonnaise
- 2 Tbs. cider vinegar
- 1 Tbs. Creole mustard
- 1/4 cup whipping cream
- 1 green onion, tender green parts only, finely sliced
- 3 sprigs flat-leaf parsley, leaves only, chopped
- 1/2 tsp. dill
- 1/2 tsp. tarragon
- Pinch white pepper
- 1/8 tsp. salt
- 1 dash Tabasco
- 2 Tbs. small capers
- 1 lb. lump crabmeat
2. Add the crabmeat and very carefully toss with the sauce. It's best if you let it sit for an hour or two before serving.
Serves eight.
