Crab or Shrimp Ravigote
1 cup Hellman’s mayonnaise (you can use low-fat or light)
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained
2 teaspoons Dijon mustard
1 tablespoon prepared white horseradish
1 tablespoon chopped pimientos, drained
1 hard-boiled egg, minced
Juice of 1 lemon
1 pound well picked lump crabmeat or cooked medium shrimp
In a bowl, mix together mayonnaise, parsley, capers, Dijon mustard, horseradish, pimientos, egg, and lemon juice. Place crabmeat or shrimp in a bowl. Toss with enough dressing to lightly coat crabmeat or shrimp. Chill for a couple of hours to allow the flavors to blend. Serve in a lettuce cup, scooped out tomato or avocado half.
Makes 4 servings
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