Crabmeat Ravigote

Crabmeat Ravigote Recipe - Delicious and Easy-to-Follow

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crabmeat Ravigote is a classic French dish that features fresh lump crabmeat in a creamy, tangy sauce. This elegant dish is perfect for a special occasion or a fancy dinner party.

History

The origins of Crabmeat Ravigote can be traced back to French cuisine, where "ravigote" refers to a sauce made with vinegar, mustard, and herbs. This dish has been enjoyed for centuries in France and has since become popular in many other parts of the world.

Ingredients

1 thawed frozen patty shell
6 egg yolks
1 cup butter
juice of 1 lemon
dash of hot sauce
0.25 tsp salt
2 tbsp butter
3 tbsp all-purpose flour
1.75 cup milk
0.5 tsp salt
0.25 tsp white pepper
1 lb (454 g) fresh lump crabmeat
3 tbsp chopped green onion
3 tbsp finely chopped fresh parsley
fresh parsley sprigs
chopped pimento

How to prepare

Roll the patty shell out to a thickness of 0.13 inches on a lightly floured surface.
Cut it into 16 leaf shapes.
Place the shapes on a lightly greased baking sheet, and bake at 350°F (177°C) for 5 to 8 minutes or until they are lightly browned.
Set the pastry leaves aside.
Combine the egg yolks and 1 cup of butter using a wire whisk in the top of a double boiler. Bring the water in the bottom pan to a boil, making sure it does not touch the top pan.
Reduce the heat to low and cook, stirring constantly, until the butter melts.
Remove the pan from the water and stir rapidly for 2 minutes.
Stir in the lemon juice, adding 1 teaspoonful at a time. Also, add the hot sauce and salt.
Place the mixture over the boiling water and cook, stirring constantly, for 2 to 3 minutes or until it thickens and becomes bubbly.
Immediately remove it from the heat.
Melt 2 tbsp of butter in a heavy saucepan. Add the flour and cook for 1 minute, stirring constantly.
Gradually add the milk and cook over medium heat, stirring constantly, until it thickens.
Stir in 0.5 tsp of salt and white pepper.
Add the cream sauce to the mixture in the double boiler.
Gently fold in the crabmeat, green onion, and chopped parsley.
Spoon the mixture into individual serving dishes and garnish with the pastry leaves, parsley sprigs, and pimiento.

Variations

Add diced bell peppers or celery for extra crunch and flavor.
Substitute shrimp or lobster for the crabmeat for a different twist on the dish.
Use a different herb, such as tarragon or chives, in place of the parsley for a unique flavor profile.

Cooking Tips & Tricks

Be sure to use fresh lump crabmeat for the best flavor and texture.

- When making the pastry leaves, be careful not to overbake them as they can become too crispy.

- Stir the sauce constantly to prevent it from curdling and ensure a smooth consistency.

- Garnish the dish with fresh parsley and pimiento for a pop of color and flavor.

Serving Suggestions

Serve Crabmeat Ravigote as a main course with a side salad or steamed vegetables. It can also be served as an appetizer on toast points or crackers.

Cooking Techniques

Be sure to cook the sauce over low heat to prevent it from curdling.

- Gently fold in the crabmeat to avoid breaking up the chunks.

- Garnish the dish just before serving to maintain the freshness of the herbs.

Ingredient Substitutions

Use margarine or olive oil in place of butter for a dairy-free option.

- Substitute gluten-free flour for the all-purpose flour to make the dish gluten-free.

- Use canned crabmeat in place of fresh crabmeat if fresh is not available.

Make Ahead Tips

You can prepare the pastry leaves and sauce ahead of time and assemble the dish just before serving. Store the pastry leaves in an airtight container and the sauce in the refrigerator until ready to use.

Presentation Ideas

Arrange the pastry leaves in a decorative pattern on top of the crabmeat mixture for an elegant presentation. Garnish with additional parsley sprigs and pimiento for a pop of color.

Pairing Recommendations

Serve Crabmeat Ravigote with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the rich flavors of the dish. A side of crusty bread or garlic bread is also a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through, being careful not to overcook the crabmeat.

Nutrition Information

Calories per serving

Each serving of Crabmeat Ravigote contains approximately 350 calories, making it a relatively low-calorie dish.

Carbohydrates

Crabmeat Ravigote is a low-carb dish, with only a small amount of carbohydrates coming from the flour used to thicken the sauce and the pastry leaves.

Fats

This dish is rich in fats, particularly from the butter used in the sauce. However, the fats are mostly unsaturated fats, which are healthier for the heart.

Proteins

Crabmeat is a great source of protein, making this dish a good option for those looking to increase their protein intake.

Vitamins and minerals

Crabmeat is also a good source of vitamins and minerals, including vitamin B12, zinc, and selenium. These nutrients are important for overall health and well-being.

Alergens

This dish contains shellfish (crab), dairy (butter and milk), and gluten (flour), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, Crabmeat Ravigote is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for a special occasion or a fancy dinner party.

Summary

Crabmeat Ravigote is a classic French dish featuring fresh lump crabmeat in a creamy, tangy sauce. This elegant dish is perfect for a special occasion or a fancy dinner party, and can be customized with different herbs and garnishes to suit your taste preferences. Enjoy this delicious and nutritious dish with your family and friends!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I remember it like it was yesterday, even though it has been many years since that moment. It was a warm summer day and I was visiting my dear friend, Charlotte, in her beautiful home by the sea.

Charlotte was an exceptional cook and she always seemed to have a new recipe up her sleeve. On that particular day, she told me she had a special dish she wanted to share with me - Crabmeat Ravigote. I had never heard of it before, but I was eager to learn.

As we gathered the ingredients and prepared the dish together, Charlotte shared the story of how she had learned to make Crabmeat Ravigote. She had traveled to France many years ago and had sampled the dish at a quaint little bistro in Paris. She was so captivated by the flavors and textures that she begged the chef to share the recipe with her. To her surprise, he agreed and she spent the rest of her trip perfecting the dish.

I was in awe of Charlotte's adventurous spirit and her dedication to learning new recipes. She had a way of making even the most complex dishes seem simple and approachable. As we worked side by side in her kitchen, I felt inspired to try new things and expand my culinary horizons.

The dish itself was a delicate balance of flavors - the sweetness of the crabmeat, the tanginess of the vinaigrette, and the freshness of the herbs and vegetables. It was a true delight for the senses and I knew I had to learn how to make it myself.

After our meal, Charlotte handed me a handwritten copy of the recipe for Crabmeat Ravigote. She had translated it from French and included detailed instructions on how to prepare the dish. I was touched by her generosity and knew that this recipe would become a cherished part of my own collection.

Over the years, I have made Crabmeat Ravigote many times, each time tweaking the recipe to suit my own tastes and preferences. I have shared it with friends and family, who have all been impressed by its elegance and flavor.

As I sit here now, reflecting on that warm summer day with Charlotte, I am filled with gratitude for the gift of this recipe. It has brought me joy and satisfaction in the kitchen and has allowed me to connect with others through the shared experience of a delicious meal.

I am reminded of the power of food to bring people together, to create memories and forge bonds that last a lifetime. And I am grateful for the opportunity to pass on this recipe to future generations, so that they too may experience the magic of Crabmeat Ravigote.

In a world that is constantly changing and evolving, it is comforting to know that some things remain timeless and true. The simple pleasure of a well-cooked meal, shared with loved ones, is a tradition that will never go out of style.

As I finish writing down this story, I can almost taste the Crabmeat Ravigote on my lips. It is a reminder of the joy and beauty that can be found in the simple act of cooking and sharing a meal with those we hold dear.

So, to anyone reading this, I urge you to seek out new recipes, to explore different cuisines and flavors, and to embrace the joy of cooking. You never know what delicious surprises might be waiting for you just around the corner. And who knows, you may even discover your own version of Crabmeat Ravigote along the way. Bon appétit!