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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe years ago in a magazine. It says the dish is from Antoine's famed New Orleans restaurant. I've served this as the main dish...fresh and delicious. Ingredients:
4 1/2 cups lump crabmeat |
1 cup ravigote sauce |
sauce: 1 cup mayo |
1 1/2 tbsp minced bell pepper |
1 1/2 tbsp minced green onions |
1 1/2 tbsp minced anchovies |
1 1/2 tbsp pimento |
Directions:
1. Mix together all of the sauce ingredients. (makes about 1 1/4 cups sauce)
2. Blend the crabmeat with the sauce, being careful not to break up the crabmeat.
3. Chill in the refrigerator and serve on a bed of shredded lettuce.
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