Crabmeat Maison
December 2013. This lovely crab salad has long been a specialty of the house at Galatoire’s, one of New Orleans most storied restaurants and is served at their Baton Rouge branch, Galatoire’s...
Keywords
- appetizers & salads
- CRMag Staff
- recipes
- 2013
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Ingredients
- 2 large egg yolks
- 2 tbsp. red wine vinegar
- 1 tbsp. Creole mustard
- 1 tsp. fresh lemon juice
- 1 cup vegetable oil
- 1/4 cup nonpareil capers, drained
- 1/4 cup chopped scallions
- 1 tbsp. chopped curly parsley
- salt and freshly ground white pepper to taste
- 1 lb. jumbo Louisiana lump crabmeat
- 1 small head of iceberg lettuce, washed, dried, and cut into ribbons
- 2 medium vine-ripened tomatoes, cored and cut into six 1-inch thick slices
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