|
CRABMEAT MAISON CRABMEAT MAISON
2 egg yolks
2 tablespoons red wine vinegar
1 tablespoon Creole mustard or any coarse, grainy mustard
1 teaspoon lemon juice
1 cup vegetable oil
4 tablespoons capers, drained
4 tablespoons chopped green onions (scallions), white and green parts
1 tablespoon chopped fresh parsley
Ground white pepper to taste
Salt to taste – this means you must taste!
1 pound of best crab available
1 small head of Boston lettuce
2 medium, beautiful tomatoes, cut into slices
1. In the work bowl of food processor, combine egg yolks, vinegar, Creole mustard and lemon juice and process for 2 minutes. With motor of processor running, slowly add oil in a thin stream and process until
emulsified.
- Using a spatula pour dressing into a bowl, gently folding in capers, green onion and parsley. Season with salt and pepper. Chill for at least 1 hour – better to do 2 hours if possible. Just before serving, fold in crabmeat, careful not to damage crab.
- Divide lettuce among 6 chilled salad plates and top with a slice or two of tomatoes. Spoon crab mixture on top of tomato. Serve immediately.
|
