Crab Maison

Name: Crab Maison
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup mayonnaise; 2 tbsp. high quality olive oil; 2 tsp. white wine vinegar; 1 tsp. Creole or Dijon mustard; 1 tsp. small capers, rinsed, drained, and finely chopped; 1 ⁄ 2 tsp. finely chopped flat-leaf parsley; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 8 tsp. freshly ground white pepper; 3 green onions, finely chopped; 1 lb. jumbo lump crab meat; 12 large leaves butter lettuce; 4 slices tomato, halved

Serves
serves 4

ANNA STOCKWELL

A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.

Ingredients

¹⁄₂ cup mayonnaise
2 tbsp. high quality olive oil
2 tsp. white wine vinegar
1 tsp. Creole or Dijon mustard
1 tsp. small capers, rinsed, drained, and finely chopped
¹⁄₂ tsp. finely chopped flat-leaf parsley
¹⁄₂ tsp. kosher salt
¹⁄₈ tsp. freshly ground white pepper
3 green onions, finely chopped
1 lb. jumbo lump crab meat
12 large leaves butter lettuce
4 slices tomato, halved

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Instructions

Step 1

Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.

Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.