4 Servings


8 oz Jumbo Crab Meat
4 oz Spinach
2 oz Shallots
10 oz Tomato (5x6)
4 T Olive Oil
1/2 oz Peeled Garlic,Thyme, and Bay Leaf
2 T Balsamic Vinegar, Salt & Pepper


  • Beat two yolks with a rotary beater and 1/2 teaspoon each of salt, pepper and dry mustard. Mix well.
  • Add 1 cup of salad oil, drop by drop at first.
  • Beating continually until little more than 1/2 cup has been added.
  • Add 1/2 teaspoon vinegar, still beating and pour in rest of the oil from time to time making sure that the mixture is well combined.
  • When the mayonnaise is thick, finish with 1/2 teaspoon vinegar, tomato paste and cayenne pepper.
  • Mix 2 tablespoons of Balsamic with salt, pepper, and a table spoon of salad oil.
  • Tomato concasse, chopped tomato sautéed onion, garlic in olive oil, add tomato and simmer on low heat until the juices have reduced add Thyme and Bay Leaf, let cool.
  • Chop the spinach and the shallots; mix spinach, shallots and balsamic dressing together.
  • Add fresh crabmeat mixed with mayonnaise put over spinach and topped with tomato concasse.
  • 730 Rue Bienville Street, New Orleans, LA, 70130