We love how simple and delicious the Crabmeat Ravigote recipe is!
Crabmeat Ravigote:
1 tablespoon green pepper – minced
1 tablespoon green onion – minced
1 tablespoon pimiento – minced
1 teaspoon lemon juice – fresh
1 teaspoon freshly ground black pepper
1 pinch cayenne
6 oz crabmeat – lump, cartilage removed
Calories per serving: 78.4 Number of Servings: 2 Fat grams
per serving: 1.21
Approx. Cook Time: Cholesterol per serving:
65.7 Marks:
DIRECTIONS
Combine all the vegetables and seasonings, then gently fold in the
crabmeat, being careful not to break it up too much.
NOTE: This is a delightful summer salad or appetizer.
VARIATIONS: Artificial crabmeat can be used, as can small shrimp or
crawfish tails boiled without salt.
“Louisiana Light” by Roy F. Guste, Jr.