Galatoire's Crabmeat Maison | Louisiana Kitchen & Culture

Ingredients

• 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