Crab Maison

Apopular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.


    •  12 cup mayonnaise
    •  2 tbsp. high quality olive oil
    •  2 tsp. white wine vinegar
    •  1 tsp. Creole or Dijon mustard
    •  1 tsp. small capers, rinsed, drained, and finely chopped
    •  12 tsp. finely chopped flat-leaf parsley
    •  12 tsp. kosher salt
    •  18 tsp. freshly ground white pepper
    •  3 green onions, finely chopped
    •  1 lb. jumbo lump crab meat
    •  12 large leaves butter lettuce
    •  4 slices tomato, halved


  1. Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.

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