Crabmeat maison

Crabmeat maison is the creation of Galatoire’s, the great bastion of Creole cuisine on Bourbon Street. We do not care that it is not considered British: It is too good not to share with readers. Easy to assemble too. Besides, in its pungency, mix of textures and citrus side, crabmeat maison does have an affinity with British foodways. Get the best crab you can find. Four starters.

• heaped Tablespoon capers
• 1 teaspoon lemon juice
• ¾ cup mayonnaise
• heaped teaspoon Creole or other coarse grained mustard
• heaped Tablespoon minced parsley
• ½ cup minced scallion greens
• ¼ teaspoon cayenne
• ¼ teaspoon white pepper
• Worcestershire
• 1 lb crabmeat
• shredded lettuce for serving

1. Combine everything but the crab and lettuce.
2. Gently fold the crab into its dressing: You do not want to break up the chunks of meat.
3. Serve over the lettuce. Sublime.

Notes:

-Our seasonings are a little more robust than the original recipe, and the Worcestershire is our addition.