Crabmeat Ravigote

★★☆☆☆
Prep: 30 mins (est.) Cook: 0 mins Serves: 4

Ingredients

  • 1 lb lump crabmeat, picked over to remove shells455 g lump crabmeat, picked over to remove shells
  • 1 cup mayonnaise240 ml mayonnaise
  • 1 1/2 Tbsp dry Coleman's yellow mustard20 ml dry Coleman's yellow mustard
  • 1 1/2 Tbsp Worcestershire sauce20 ml Worcestershire sauce
  • 1 1/2 Tbsp creamed white horseradish (not extra hot)20 ml creamed white horseradish (not extra hot)
  • 1 1/2 Tbsp chopped capers, rinsed and drained20 ml chopped capers, rinsed and drained
  • Dash of TabascoDash of Tabasco
  • 1 1/2 Tbsp lemon juice20 ml lemon juice
  • 1 hard-boiled egg, chopped1 hard-boiled egg, chopped

Instructions

  1. 1. Combine all ingredients in a bowl and mix well.\n2. Refrigerate for 12-24 hours before serving.
Wine Pairing: Light White — Sauvignon Blanc — A light, crisp white wine such as Sauvignon Blanc.
Source: Excel Master
Seafood