• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any coarse, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• ¼ cup nonpareil capers, drained
• ¼ cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crabmeat
• 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
• 2 medium vine ripened tomatoes, cored and cut into six 1 inch thick slices

Galatoire's Crabmeat Maison

Click image to enlarge

• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

Click image to enlarge