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Old 09-16-2004, 10:45 AM   #1
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Help me with Ragout

As a student of the French language, I understand the meaning of this culinary term, but I'm trying to understand if it's an appetizer or main dish and how exactly to make it. I once had crab ragout (in a puff pastry shell) at a French restaurant as an hors d'oeuvres but I can't seem to find any good recipes. Does anybody have any thoughts on this? Recipes? Is it really a main dish? Thanks!!

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Old 09-16-2004, 11:00 AM   #2
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I always though "ragout" meant a stew or a thick stew-like concoction. I've seen the term applied ad nauseum in restaurants for just about anything. I recently ordered "Crab Ragout En Fond de Tarte" from a local restaurant. The waiter confirmed that it was crab imperial in puff pastry.
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Old 09-20-2004, 01:22 AM   #3
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Thanks Audeo. Can you explain what crab imperial is, please? I wonder if this is really what I am looking for. Thanks!
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Old 10-11-2004, 06:09 AM   #4
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Ragoût is defined with accurate conciseness by Jacqueline Hériteau: “A stew made with meat, poultry, or fish, cooked simply [my ital.] with or without vegetables.” (The Cooks Almanac, p. 114)

Crab Imperial – which can be served successfully as an appetizer or an entrée – ranks amongst the more elegant of crab dishes. It is often presented authentically in scallop shells. The ingredient list for my Imperials comprises:

1 lb. lump crab meat
½ green bell pepper
½ pimento
2 green scallions
1 Tbsp mayonnaise
1 Tbsp regular Dijon mustard
2-3 drops Tabasco
1½ tsp Worcestershire
chopped fresh parsley, to taste
Sea salt & white pepper, to taste

Basically, the above items are mixed together, spooned into the shells, coated w/ additional mayonnaise to seal in moisture, then baked in a moderate oven until browned.
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Old 10-17-2004, 05:21 PM   #5
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I know your question is was asked about a month ago, but I'm a new member, trying to read up.

Do you think you may have had "Crab Rangoon"? It is a delicious appetizer which is made by mixing crabmeat with cream cheese and wrapping a dollop of that mix in a wonton wrapper, then deep-frying (I've also baked them in the oven, but frying is infinitely superior).

Crab Rangoon is a popular menu item at Chinese restaurants, frequently on pu-pu platters.

Ragout is a stew.

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