Galatoire's utilizes up to 750 pounds of jumbo lump crabmeat each week - much of which is used for preparation of this favorite dish. In its composition, briny fresh lumps of sweet, succulent blue crab are gently folded with a simple sauce that is at once luscious and bracing. Only the finest quality jumbo lump crab should be used for this elegant dish, which is perfect as a salad or cold appetizer but also makes for a lovely luncheon entrée.
March 14, 2007
2 large egg yolks 2 tablespoons red wine vinegar 1 tablespoon Creole mustard or any coarse, grainy brown mustard 1 teaspoon fresh lemon juice 1 cup vegetable oil ¼ cup nonpareil capers, drained ¼ cup chopped scallions (green and white parts) 1 tablespoon chopped curly parsley salt and freshly ground white pepper to taste 1 pound jumbo lump crabmeat 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons 2 medium vine ripened tomatoes, cored and cut into six 1 inch thick slices
Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes.
With the processor running, add the oil slowly in a thin stream and process until emulsified.
Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Chill for two to four hours.
Just before serving, gently fold in the crabmeat, taking care not to break up the lumps.
Divide the lettuce among 6 serving plates and top with a slice of tomato. Spoon the crab atop the tomato and serve.