Galatoire's Crawfish Maison

Breakfast/Brunch
Salad

Recipe courtesy of Galatoire's Restaurant

Serves 6

Ingredients: 
  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any course, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • 1/4 cup nonpareil capers, drained
  • 1/4 cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crawfish
  • 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
  • 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Galatoire's Crawfish Maison

Click image to enlarge.
Method: 

Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified.

Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Chill for 2 to 4 hours. Just before serving, gently fold in the crawfish, taking care not to break up the lumps. Divide the lettuce among 6 servings and top with a slice of tomato. Spoon the crawfish on top of the tomato and serve.

Note:  If using leftover crawfish tails from a crawfish boil, the salad should be tasted before any additional seasoning is added.

 

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