Crab Ravigote with Potato Pancakes


  • 1 lb of  jumbo lump crab meat (you may also use king or snow crab meat)
  • 1 tbs onion, finely chopped
  • 1 tbs of roasted red pepper chopped
  • 1 tbs green olives, finely chopped
  • 1 tbs of heavy cream
  • 2 tbs of mayonnaise
  • 1 tsp Worcestershire sauce
  • 2 tbs parsley
  • fennel fronds for garnish
  • 8 baking potatoes. peeled and grated
  • 1 yellow onion, grated
  • 3 eggs, beaten
  • 3 tbs flour
  • 1 tsp baking powder
  • kosher salt and fresh cracked black pepper to taste
  • 4 tbs canola oil

This delicious appetizer highlights the delicious crab meat with a creamy sauce and the tangy bite of green olives.


  • Mix all ingredients gently.
  • Chill and serve in cold crab shells or in butter lettuce cups or mounded on a thick tomato slice.
  • Garnish with parsley and fennel fronds.
  • Serve in layers with potato pancakes.

Potato Pancakes


  • Peel potatoes and soak in cold water for 1 hour. Drain and dry well.
  • Grate potatoes, then squeeze out as much moisture as possible using a clean dish towel or paper towels.
  • Add grated onion and eggs, then mix in flour, baking powder, salt and pepper.
  • In a large saute pan heat the oil using medium high heat and drop large spoon fulls of the potato mixture into the pan.
  • Fry until brown, turning once. Do not crowd the pan.
  • Drain on  paper towels.

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