Crabmeat Maison Food

CRABMEAT MAISON

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

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

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

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.