Crabmeat Maison from Galatoire's

Published: Mar. 14, 2007 at 9:14 PM CDT|Updated: Mar. 14, 2007 at 9:23 PM CDT
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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.