Chef Michael Sichel’s crabmeat maison

By | Category: Travel tips & opinions

The 21st century hasn’t been kind to New Orleans but the Big Easy remains a hotspot for food. Here chef Michael Sichel of award winning New Orleans restaurant, Galatoire’s, shares his recipe for crabmeat mason with CD-Traveller readers

Michael Sichel

Prep time: 20 minutes
Makes: 8–12 servings

Sichel's crabmeat maison

½ pound crabmeat
1 egg
1 egg yolk
1 tbsp Creole mustard
12 ounces canola or olive oil
1 tsp red wine vinegar
1 tsp lemon juice
1 ounce capers, rinsed and drained
½ ounce green onions, thinly sliced
¼ tsp sea salt
⅛ tsp white pepper
⅛ tsp black pepper
8–12 prebaked pastry shells

Gently pick through crabmeat and discard any shells or cartilage. Set aside. In a mixing bowl, combine egg, egg yolk and Creole mustard, mixing well with a wire whisk. NOTE: you may wish to place a wet towel under the bowl to prevent it from spinning. Slowly drizzle in oil in a steady stream, whisking continuously to emulsify. Add vinegar and lemon juice, whisking to combine. Stir in capers and green onions then season mixture to taste using salt and peppers. Fold crabmeat into dressing and mix gently to combine. Scoop 2-ounce portion of crabmeat maison into each pastry shell and serve as an appetiser.


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