Galatoire's Crabmeat Maison
By á-2949
Galatoire's is a famous restaurant in the French Quarters in New Orleans. This is a recipe for one of its' signature dishes.
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Ingredients
- 1 cup Hellmann's mayonnaise
- 1 T. Creole mustard
- 1 T. capers, drained (can omit)
- 2 t. Emeril's Bayou Blast Creole Seasoning
- 2 t. Cajun Power garlic sauce
- 2 t. parsley
- 1 t. Worcestershire
- 1 t. lemon juice, freshly squeezed
- 2 pounds jumbo lump crabmeat
Details
Servings 4
Preparation
Step 1
Combine the first eight ingredients and mix thoroughly with a wire whisk. Gently fold crabmeat into dressing making sure not to break up the crabmeat lumps, Serve with crackers or on a bed of romaine lettuce. Delicious!
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