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Crabmeat Maison

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I love all the parties I cater but there are some that stand out in my mind. One in particular involved eighteen pounds of lump crabmeat — enough for 150 guests — and a silver punch bowl. Lord have mercy, that punch bowl full of Crabmeat Maison was a sight to behold, you want to talk about a showstopper! We did cheat just a bit, for a very good reason. We lined the bottom of the bowl with a gallon-size Ziploc bag full of ice. This ensured the outside of the bowl would frost from the cold ice, and also kept the crab nice and cold. Now, if you don't have 150 guests coming over and don't need eighteen pounds of crab, have no fear, there are lots of other fun ways to serve this delicate crab salad. I love to put it in butter lettuce wraps for a first course or a lovely luncheon. There is hardly anything better than this in a bowl with crostini or toast points. An endive leaf with a little crabmeat in it is also beautiful. And don't forget a shot glass with a cocktail fork, nothing wrong with that, either. It doesn't really matter how you choose to serve it — it's divine!"

List of Ingredients

â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons finely chopped green onions (white and green parts)
â—¦ 1 tablespoon drained capers
â—¦ Juice of ½ small lemon (about 1 ½ teaspoons)
â—¦ ½ teaspoon Creole seasoning (preferably Tony Chachere's)
â—¦ 1 pound lump crabmeat, picked well but gently to remove shell and cartilage and preserve the bulk of the lumps


Recipe

In a small bowl, mix the mayonnaise, green onions, capers, lemon juice, and Creole seasoning. Add half of the sauce to the crabmeat in a medium bowl, mix gently, and evaluate. You only want enough sauce to moisten the crab, not drown it. (This story is all about the crab, not the sauce.)

If more sauce is needed, add it a spoonful at a time, being careful not to oversauce the crab. Cover and chill before serving.

Serves 4