Photography by Stephanie Welbourne | Recipe Development by Ola Agbodza | Food Styling by Vanessa Rocchio | Styling by Haley Bilunas
This Shrimp and Crab Ravigote combines tender seafood with fresh herbs, lemon, and a touch of Cajun seasoning.
Shrimp and Crab Ravigote
Makes 4 to 6 servings
Ingredients
- ¼ cup crème fraîche or Creole cream cheese
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon capers, lightly chopped
- ¼ teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ½ teaspoon Cajun seasoning
- 4 ounces jumbo lump crabmeat, picked free of shell
- 4 ounces cooked peeled and deveined medium shrimp, chopped
- Water crackers, to serve
- Garnish: radish microgreens
Instructions
- In a medium bowl, stir together crème fraîche or cream cheese, green onion, dill, parsley, capers, lemon zest and juice, and Cajun seasoning. Add crab and shrimp, and gently stir until just combined. Cover and refrigerate until ready to use.
- Serve crab mixture on crackers. Garnish with microgreens, if desired.
