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Started By
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Galatoire's crab maison
Posted on 6/11/16 at 7:10 pm
Posted on 6/11/16 at 7:10 pm
I love the stuff and go get some when I am in town. I would love the recipe if anyone has it. I have found recipes on-line, but they are all different from one another enough to make it confusing.
Does anyone have the recipe?
Does anyone have the recipe?
3
Posted on 6/11/16 at 7:12 pm to CoachChappy
Its in the Galatoire's cookbook that Jyl Benson wrote about a decade ago.
Posted on 6/11/16 at 7:15 pm to BlackenedOut
quote:
Its in the Galatoire's cookbook that Jyl Benson wrote about a decade ago.
I am an idiot. I'm sitting here looking at a Tujague's cookbook and didn't even think that Galatoires would have one.
Thanks
If anyone has the cookbook, can you post a pic of the recipe, please?
Posted on 6/11/16 at 7:55 pm to CoachChappy
Lately it has been slipping in BR
I love that dish though
I love that dish though
Posted on 6/11/16 at 7:57 pm to CoachChappy
I have it but no clue how to post pics on here. Gimme a second and i will type it out
Posted on 6/11/16 at 8:53 pm to CoachChappy
I've made it many times. It's amazing.
Posted on 6/11/16 at 9:29 pm to Bear Is Dead
What is it made of besides crab?
Posted on 6/11/16 at 10:43 pm to charlieg14
Basically you make a homeade mayo with creole mustard and red wine vinegar. Use a food processor, which also makes it easy to mince a lot of garlic, green onions and parsley. Mix your minced veg with the sauce, along with some capers and seasonings and fold it into some jumbo lump.
My favorite way to serve is a scoop inside a half avocado. Great summer meal.
My favorite way to serve is a scoop inside a half avocado. Great summer meal.
Posted on 6/11/16 at 11:21 pm to Bear Is Dead
Thanx
Posted on 6/11/16 at 11:28 pm to Bear Is Dead
Posted on 6/12/16 at 4:11 pm to Bear Is Dead
The recipe in the book calls for a homemade mayo, and while that is cool, ive made it with Duke's and it has come out just as good, just fold in creole mustard and red wine.
2 egg yolks
2 tablespoons of red wine vin
1 tablespoon of creole mustard
1 tsp fresh lemon juice
1 cup veg oil
1/4 cup capers
1/4 cup green onion
1 tablespoon curly parsley
Salt and pepper
1 pound crabmeat
Ice berg
Tomatoes
Make mayo by combining egg yolks, mustard, vinegar and lemon juice in a blender. Stream in oil.
Fold in capers, parsley, green onion, and parsley. Salt and pepper. Park in fridge for 2 to 4 hrs. Just before serving, fold in crabmeat. Serve with lettuce and tomato
2 egg yolks
2 tablespoons of red wine vin
1 tablespoon of creole mustard
1 tsp fresh lemon juice
1 cup veg oil
1/4 cup capers
1/4 cup green onion
1 tablespoon curly parsley
Salt and pepper
1 pound crabmeat
Ice berg
Tomatoes
Make mayo by combining egg yolks, mustard, vinegar and lemon juice in a blender. Stream in oil.
Fold in capers, parsley, green onion, and parsley. Salt and pepper. Park in fridge for 2 to 4 hrs. Just before serving, fold in crabmeat. Serve with lettuce and tomato
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