Crabmeat Maison Food
CRABMEAT MAISON
Classic Crabmeat Maison with a stacked presentation as opposed to the usual flat lay. The tomato & avocado are diced and stacked in a ring mold, topped with the crab & garnished with the sunflower sprouts & lemon zest.
Provided by Carine Clary
Categories Appetizer
Yield Serves 4
Number Of Ingredients 14
Steps:
- Place all ingredients in a food processor and pulse several times. Everything should be smooth and well incorporated but with bits of the solid ingredients visible.
- Place in refrigerator.
- Check the crabmeat for shells and separate lumps carefully.
- Zest lemon on fine rasp and set aside. Juice lemon and set aside.
- Cut avocado in half lengthwise, remove seed, & carefully scoop out flesh. Dice & sprinkle with the lemon juice.
- Cut tomatoes in half, remove seeds and dice.
- Toss crab very gently in 2/3rds of the remoulade sauce. Add more if not completely coated but be sparing. If there is too much the remoulade will drip & the crab will slip off the top.
- Place ring mold on salad plate & layer one quarter of each of the ingredients starting with the avocado, then the tomato, then the crabmeat. Slowly lift up the mold to remove it then add the sprouts to the top. Dust with a little of the lemon zest.
AVOCADO STUFFED WITH CRABMEAT MAISON, OR COLD CRAB SALAD
I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.
Provided by larchie
Categories Crab
Time 4h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crabmeat Maison:.
- Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined); whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand).
- Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
- Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
- Stuffed Avocado Salad:.
- Slice the avocados lengthwise, and remove the pits. Peel and set the 8 halves aside.
- Create a bed of lettuce on 8 chilled plates. Nest the avocado halves in the center of the lettuce covered plates.
- Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
- Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
- Serve immediately.
GALATOIRE'S CRABMEAT MAISON RECIPE
Provided by á-2949
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients and mix thoroughly with a wire whisk. Gently fold crabmeat into dressing making sure not to break up the crabmeat lumps, Serve with crackers or on a bed of romaine lettuce. Delicious!
CRABMEAT RAVIGOTTE MAISON
French Ravigotte with New Orleans twist. I would not recommend using imitation crab, the meat is critical as the flavors are very delicate. For a more economic version, use regular lump rather than jumbo. For a more dramatic presentation, withhold capers until the end and sprinkle them over the prepared dish with an extra pinch of parsley. When we make it, we use the full recipe but only serve it over 4 (sometimes 2) tomato/lettuce beds rather than 6 so each person will have extra crabmeat mixture. Yum yum. To make recipe a little easier, use chopped lettuce as a salad bed just enough to cover an appetizer plate, then lay the single tomato slice on top and continue as recipe directs. It will look just as nice and is a little easier on the cook : )
Provided by GoldsmithLissa
Categories Crab
Time 2h30m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine egg yolks, vinegar, mustard, and lemon juice in blender.
- Blend for 2 minutes.
- While blending, slowly add oil into the blender in a thin, but constant stream (critical).
- Transfer to mixing bowl.
- Gently fold in capers, scallions, and parsley.
- Add salt and white pepper to taste.
- Refrigerate for 2-4 hours.
- Slice tomato into 6-in. slices (keep them as consistent as possible).
- Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully).
- Just before serving, gently fold in crabmeat (so as not to damage lumps).
- Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture.
- Optional: garnish with a pinch parsley.
Nutrition Facts : Calories 424.7, Fat 38.4, SaturatedFat 5.3, Cholesterol 94.7, Sodium 825.4, Carbohydrate 5.2, Fiber 1.9, Sugar 2.9, Protein 16.1
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