Chef Michael Sichel’s Crabmeat Maison
Serves 8 to 12. Recipe is from chef Michael Sichel of Galatoire’s, New Orleans.
1/2 lb. crabmeat
1 egg yolk
1 tbl. Creole mustard
12 ozs. canola or olive oil
1 tsp. red wine vinegar
1 tsp. lemon juice
1 oz. capers, rinsed and drained
1/2 oz. green onions, thinly sliced
1/4 tsp. sea salt
1⁄8 tsp. white pepper
1⁄8 tsp. black pepper
8 to 12 pre-baked pastry shells
1. Pick through the crab and discard shells or cartilage. Set aside.
2. In a mixing bowl, combine egg, yolk and Creole mustard, mixing well with a whisk. Slowly drizzle in oil in a steady stream, whisking constantly to emulsify. Add vinegar and lemon juice, whisking to combine.
3. Stir in capers and green onions, then season the mixture using salt and peppers. Fold crabmeat into dressing and mix gently to combine.
4. Scoop 2-ounce portions into each pastry shell and serve as an appetizer.