Crabmeat Ravigote Recipe

Make the aioli

In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp finely chopped fresh tarragon, 1 minced garlic clove, 1 tsp Dijon mustard, and 1 tbsp fresh lemon juice. Whisk until smooth.

Slowly whisk in 1 tsp extra-virgin olive oil to glossy finish. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity with a little more lemon juice if desired. Chill in refrigerator while assembling (at least 15 minutes) to allow flavors to meld.

If using jarred fire-roasted red peppers, drain well and pat dry with paper towels, then dice into approximately 1/4-inch pieces to yield about 1 cup. If roasting fresh peppers: char whole red peppers over a gas flame or under broiler until blackened, turning frequently (8–12 minutes). Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel away skins, remove seeds and stems, then dice to 1 cup.

Place diced roasted red pepper in a small bowl and season lightly with a pinch (about 1/8 tsp) of salt and a tiny drizzle (about 1/2 tsp) olive oil; set aside.

Gently pick through 12 oz lump crabmeat to remove any cartilage, shells, or dark bits. Be careful to keep lumps intact for presentation.

In a medium mixing bowl, combine the crabmeat with 2 tbsp chopped fresh tarragon and the thinly sliced green onions. Add the diced fire-roasted red pepper and gently fold to combine, using a light hand so the crab lumps remain intact.

Season the crab mixture with 1 tsp salt and 1/2 tsp freshly ground black pepper, folding once more to distribute evenly. Taste a small piece and adjust seasoning if needed.

Fold in 2–3 tbsp of the chilled tarragon aioli into the crab mixture if you want the crab lightly bound (optional). For a lighter presentation, serve the aioli on the side or dot on top instead of fully mixing.

If serving on crostini: Preheat oven to 375°F (190°C). Brush baguette slices with 1 tsp olive oil (or melted butter) and arrange on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Cool slightly.

To plate: Spoon or mound 1 oz (about 2 tablespoons) of the crab mixture onto each toast or into small appetizer spoons/ramekins. Top each portion with a small dollop (about 1 tsp) of tarragon aioli. Garnish with a few thinly sliced green onion tops or a tiny sprig of tarragon and a small piece of diced fire-roasted red pepper for color.

Serve immediately with lemon wedges on the side for squeezing over (about 1/8 lemon per serving).