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Crab


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 or so to let the flavors meld and bind. Once it’s all done you can eat that on a good roll or stuffed into some french bread or top off a rice ball with it. It’s creamy, sweet, salty, and can go with just about anything that will let it shine because it is really going to be the shiny princess of your meal.Anyway, the Ravigote! You want to use a scale of about one to four of sauce to protein in this recipe so if you have four cups of crab, use one cup of sauce, or two cups to half a cup... you get the idea. So we’ll start with a cup of mayo, then add a tablespoon of each of these:
  • Minced capers
  • Minced dill pickle
  • Horseradish
  • Minced garlic
  • Spicy mustard
  • Optional: Minced sweet pickle or relish, hot sauce (vinegar based)
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If you are going to cook up some frozen crab, the best method is to use an Instant Pot or other electric pressure cooker. Put a cup or so of water in the bottom, add the trivet and the steamer basket, and then lay your crab in. Secure the lid and put it on steam for one minute. Do a quick release, and it will be perfect.

The links to the places mentioned in the podcast are below:
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