Big Island Big Eats

I'll admit we've had a hard time tackling the podcast and blog for a few months now, but as restaurants start to reopen, we hope to get back into it. On this episode we talk about crab, and present you with Patrick's rendition of ravigote for our recipe. So the ravigote recipe we use is a mayonnaise-based sauce so you either want to use a good mayo or make your own. I recommend making your own if you have access to fresh yard eggs because the flavor blows away anything you can get in the store. It’s really just egg yolks, lemon juice (lime can be subbed), and a good oil like olive oil or avocado oil. I just made the best mayonnaise I have ever eaten by using lime and avocado oil with fresh eggs from our yard. It is so creamy and thick and you can taste every ingredient in every bite. It’s awesome. After you add these to your mayo, just stir it all up and adjust for taste. If it’s good, you’re good, so stir it into the crabmeat and let it chill in the fridge for a half hour