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Crab Maison

kept byDAPHNE
recipe bySaveur

Serves 4

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


½ 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
½ tsp. finely chopped flat-leaf parsley
½ tsp. kosher salt
⅛ 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



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