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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine egg yolks, vinegar, mustard, and lemon juice in blender. | 2. Blend for 2 minutes. | 3. While blending, slowly add oil into the blender in a thin, but constant stream (critical). | 4. Transfer to mixing bowl. | 5. Gently fold in capers, scallions, and parsley. | 6. Add salt and white pepper to taste. | 7. Refrigerate for 2-4 hours. | 8. Slice tomato into 6-in. slices (keep them as consistent as possible). | 9. Slice lettuce head into ribbons (if you slice it in the right direction it will hold together into a circular bed of ribbons that will be slightly larger than the tomato and will layer beautifully). | 10. Just before serving, gently fold in crabmeat (so as not to damage lumps). | 11. Layer the items on plates in the following order: lettuce, tomato, then crabmeat mixture. | 12. Optional: garnish with a pinch parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	2			109.48	1.2206	5.3924	9.0236
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
creole mustard	1	teaspoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt				-	-	-	-
white pepper				-	-	-	-
crabmeat	1	lb		439.7343	0.0	87.7202	6.9813
iceberg lettuce	1			10.08	2.1384	0.648	0.1008
tomato	2			44.28	9.5694	2.1648	0.49200000000000005

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.