Crabmeat Maison

From Chef Kelley McCann at Galatoire's Bistro in Baton Rouge
Appears in The Pot and the Palate Cookbook (read our review)

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 Bistro as well.

Yield: 6 servings

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

Method:

1. 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 2 to 4 hours.
2. Just before serving, gently fold in the crabmeat, taking care not to break up the lumps. Divide the lettuce among six serving plates and top with a slice of tomato. Spoon the crab atop the tomato and serve.