"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crabmeat Maison Recipe

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This recipe for Crabmeat Maison, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 24, 2005


1/2 cup mayonnaise
2 Tbs. cider vinegar
1 Tbs. Creole Mustard
1/4 cup buttermilk
1 green onion, very finely chopped (leave out the toughest part of the top and bottom)
2 sprigs flat-leaf parsley leaves, chopped
1/2 tsp. dill
For the Maison dressing:
1/2 cup white wine vinegar
2 tablespoons Creole mustard (you may substitute Dijon, or a course, seeded country-style mustard)
1-1/2 cups high quality olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper

1/2 cup real mayonnaise
3 tablespoons Maison dressing
3 green onions, finely chopped
1 teaspoon small capers, rinsed and drained
1/2 teaspoon chopped flat-leaf parsley
1 pound lump crabmeat
12 large leaves butter lettuce
12 slices tomato (Creole, if you got ' em)

To make the Maison dressing, combine vinegar and mustard. Slowly whisk in olive oil, a little at a time, to form an emulsion. Season with salt and pepper. Mix together mayonnaise, Maison dressing, green onions, capers and parsley. Gently fold in the crabmeat, making sure you don't break up any of the lumps -- the key to making this dish truly wonderful). Divide into six equal portions and serve on a bed of butter lettuce, with two slices of tomato and a squeeze from a wedge of lemon just before serving.

Number Of Servings:
Number Of Servings:
Yields 6 servings
Personal Notes:
Personal Notes:
In most restaurants this dish is called "Crabmeat Ravigote", but Galatoire's -- accustomed to doing things in their own way -- already have a different dish by that name, so they call their ravigote "Crabmeat Maison".

reference: Galatoire's Restaurant




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