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Crabmeat Ravigote

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 first-course servings


  • 2 teaspoons chopped garlic
  • 2 tablespoons chopped parsley
  • 6 tablespoons minced onions
  • 2 tablespoons chopped capers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon Rustic Rub
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1/4 cup Creole or whole-grain mustard
  • 1/4 cup One-Egg Mayonnaise
  • 1 tablespoon ketchup


  • In a mixing bowl, combine the garlic, parsley, onions, capers, salt, cayenne, and lemon juice and rub. Using a fork, mash and stir the ingredients in the bottom of the bowl to extract all of the flavors. Let sit for about 2 minutes. Add the crabmeat, mustard, mayonnaise, and ketchup. Toss gently but thoroughly. Refrigerate for at least 1 hour.

  • Serve chilled.