Crabmeat Ravigote from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker
Here’s my version of a classic Galatoire’s dish that Brett had planned to enjoy at his meal with his friend Moth.
Ingredients
- Juice of 1 lemon
- 1 egg
- 1 cup oil
- Salt, pepper, and hot sauce to taste
- 1 head iceberg lettuce, finely sliced
- 1 lb. lump crabmeat
- 6 oz. capers, drained and chopped
- 3 tbsp. chopped parsley
- 6-8 green onions, thinly sliced
More Like This
Galatoire's Crabmeat Omelette | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Crabmeat Yvonne | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Louisiana Crabmeat Ceviche | Tour Louisiana
tourlouisiana.com
Crab Rémoulade Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Crab Louie recipe
lovefood.com
Galatoire's Godchaux Salad | Louisiana Kitchen & Culture
mail.kitchenandculture.com
Crab Louis from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Crab Maison | Saveur
saveur.com