Chef Michael Sichel’s crabmeat maison
The 21st century hasn’t been kind to New Orleans but the Big Easy remains a hotspot for food. Here chef Michael Sichel of award winning New Orleans restaurant, Galatoire’s, shares his recipe for crabmeat mason with CD-Traveller readers
Michael Sichel
Prep time: 20 minutes
Makes: 8–12 servings
Sichel's crabmeat maison
Ingredients
½ pound crabmeat
1 egg
1 egg yolk
1 tbsp Creole mustard
12 ounces canola or olive oil
1 tsp red wine vinegar
1 tsp lemon juice
1 ounce capers, rinsed and drained
½ ounce green onions, thinly sliced
¼ tsp sea salt
⅛ tsp white pepper
⅛ tsp black pepper
8–12 prebaked pastry shells
Method
Gently pick through crabmeat and discard any shells or cartilage. Set aside. In a mixing bowl, combine egg, egg yolk and Creole mustard, mixing well with a wire whisk. NOTE: you may wish to place a wet towel under the bowl to prevent it from spinning. Slowly drizzle in oil in a steady stream, whisking continuously to emulsify. Add vinegar and lemon juice, whisking to combine. Stir in capers and green onions then season mixture to taste using salt and peppers. Fold crabmeat into dressing and mix gently to combine. Scoop 2-ounce portion of crabmeat maison into each pastry shell and serve as an appetiser.
Galatoire's
Entries (RSS 2.0)
