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.

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

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!