Galatoire's Crawfish Maison


Recipe courtesy of Galatoire's Restaurant

Serves 6

  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any course, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • 1/4 cup nonpareil capers, drained
  • 1/4 cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crawfish
  • 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

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Galatoire's Crawfish Maison

Click image to enlarge.


Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified.

Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Chill for 2 to 4 hours. Just before serving, gently fold in the crawfish, taking care not to break up the lumps. Divide the lettuce among 6 servings and top with a slice of tomato. Spoon the crawfish on top of the tomato and serve.

Note:  If using leftover crawfish tails from a crawfish boil, the salad should be tasted before any additional seasoning is added.


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