Makes 4 lunch servings
Most reports agree that this dish was first created in San Francisco around the turn of the century.
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Blackened Redfish Magic® or
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 egg yolk
1/4 cup tarragon vinegar
1 cup vegetable oil, in all
1 tablespoon prepared Dijon mustard
1 fresh tomato, cut into 8 wedges
1 pound lump crabmeat, picked over for shells and cartilage
1/2 cup diced tomatoes
1/2 cup chopped green onion tops, plus extra for garnish
3 hard-boiled eggs, peeled and chopped
2 cups shredded lettuce
Sliced black olives
how to prepare
Combine the first 3 ingredients thoroughly in a small bowl to make the seasoning mix. Makes 2 tablespoons plus 2-1/4 teaspoons.
Heat the olive oil in an 8-inch skillet over high heat. When the oil is hot, add the onions, bell peppers, and celery and 1 tablespoon plus 2 teaspoons of the seasoning mix. Cook, stirring and shaking the pan occasionally, until the onions are golden brown, about 5 to 6 minutes. Remove from the heat and set aside to cool. Process the raw eggs, egg yolk, and vinegar in a food processor or blender, until blended, about 10 to 15 seconds. With the machine running, slowly drizzle in ½ cup of the vegetable oil in a thin stream. Add the mustard, tomato wedges, 1 teaspoon of the seasoning mix, and the cooled cooked vegetables, scraping all the seasoning from the skillet. Process until thoroughly blended, about 1 minute. Drizzle in the remaining ½ cup vegetable oil and process until the dressing is creamy and smooth, about 1 minute.
Combine the crabmeat, diced tomatoes, green onions, hard-boiled eggs, and the remaining seasoning mix in a large bowl. Toss well. Gently fold in 1-1/2 cups of the dressing.
For each serving, place ½ cup of the shredded lettuce on a plate and sprinkle 2 tablespoons of the dressing over the lettuce. Cover with about 1 cup of the crab mixture and top with 2 tablespoons more dressing. Garnish with tomato wedges, sliced olives, and green onions.
Copyright © 1991 by Paul Prudhomme