• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon cracked black pepper
• 1/2 cup olive oil
• 1 medium red onion, chopped
• 3 ribs celery, thinly sliced
• 1 small green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 cup finely chopped carrot
• 1 cup pitted green olives with pimiento, drained and chopped
• 1 cup ripe black olives, drained and chopped
• 3 tablespoons nonpareil capers

Olive Salad for Muffuletta

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• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Champagne vinegar
• 1 ½ cups vegetable oil
• 2 tablespoons dill pickle relish
• 2 tablespoons petite nonpareil capers, drained
• Salt and white pepper 

Galatoire's Tartar Sauce

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
• ​1/2 bunch green onions, minced
• ​3 tablespoons nonpareil capers
• ​1 tablespoon Spanish onion, finely minced
• ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
• ​1 tablespoon lemon juice
• ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

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• 8 tablespoons unsalted butter, in all
• 1 tablespoon finely minced garlic
• 4 tablespoons small capers, rinsed and drained
• ​6 tablespoons lemon juice
• 2 tablespoons lemon zest
• ​1 tablespoon finely minced parsley

Lemon Caper Butter Sauce

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• 1 pound fresh Louisiana jumbo
  lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions,
  minced
• 3 tablespoons nonpareil
  capers
• 1/3 cup (or to taste)
  McIlhenny’s Spicy Mayonnaise*
• 1 tablespoon lemon juice
• freshly ground black pepper,
  to taste
• 4 large ripe Creole tomatoes,
  tops cut off and all pulp removed* (if serving as a salad)
• toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad

• 1 cup feta cheese crumbled, about 1/4 lb
• 1 1/2 cups olive oil
• 1/2 cup white wine vinegar
• 1/4 cup white onon, grated
• 2 tablespoons capers, chopped
• 2 garlic cloves, minced
• 1 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Note: We have found this makes a nice little gift present in small mason jar with a ribbon.

Greek Feta Cheese Salad Dressing

• 2 pounds peeled shrimp
• 2 medium red onions, sliced into thin rings
• 1/2 cup cubed green bell pepper
• 1/2 cup cubed red bell pepper
• 1½ cups vegetable oil
• 1½ cups white vinegar
• 1/2 cup sugar
• 1½ teaspoons salt
• 1½ teaspoons celery seed
• 4 whole cloves garlic
• 2 tablespoons capers with juice

Pickled Shrimp and Peppers

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