Ravigote de carne de cangrejo

Crabmeat ravigote is a traditional dish originating from New Orleans. It's usually made with a combination of fresh crabmeat, mayonnaise, Dijon mustard, scallions, salt, pepper, capers, and parsley. The mayonnaise is mixed with mustard, scallions, salt, and black pepper. The crab and capers are folded into the mixture until evenly coated. Crabmeat ravigote is garnished with parsley and served on individual endive leaves, iceberg lettuce, or slices of French bread. The dish is traditionally served as a cold appetizer. There are many variations on crabmeat ravigote, so it's not uncommon to include lemon juice, dill, tarragon, chives, garlic, and shallots in the mixture as well.