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Lump Crabmeat And Artichoke Ravigote

  • Yield: 4 servings


  • Three-fourths cup mayonnaise
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons Creole mustard
  • 5 teaspoons prepared horseradish
  • 2 teaspoons drained and minced capers
  • 2 teaspoons whole capers, drained
  • Three-fourths teaspoon salt
  • One-fourth teaspoon hot sauce
  • One-fourth teaspoon cracked black pepper
  • 2 tablespoons chopped green onions
  • 1 tablespoon minced parsley
  • 1 pound jumbo lump crabmeat, picked over for shells and cartilage
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • Assorted salad greens
  • Tomato slices


  • Combine all the ingredients (except the crabmeat, artichoke hearts, assorted greens, and tomato slices) in a bowl and whisk to blend. Gently fold in the crabmeat and artichoke hearts. Serve on a bed of the assorted greens, and garnish with the tomatoes.