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:
- 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.
- 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.
