Crabmeat Maison from Galatoire's
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.