This Grilled Romaine and Crab Salad is a fresh, flavor-forward dish that highlights the best of Gulf seafood and vibrant Southern ingredients. Lightly charred romaine hearts are layered with jumbo lump crabmeat tossed in a zesty Ravigote Sauce, then drizzled with a bright, creamy Lemon-Parmesan Dressing and served alongside juicy marinated tomatoes. A sprinkle of capers brings the whole plate together with a pop of briny flavor. Developed by New Orleans chef Chris Montero, this recipe offers an elegant yet approachable way to enjoy Louisiana crab at its finest—complete with step-by-step instructions for all the homemade components.
Grilled Romaine and Crab Salad
Author: CHEF CHRIS MONTERO
Makes 4 servings
Ingredients
- 2 heads romaine lettuce
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 pound jumbo lump crabmeat, picked free of shell
- Ravigote Sauce (recipe follows)
- Lemon-Parmesan Dressing (recipe follows)
- Marinated Tomatoes (recipe follows)
- Garnish: capers
Instructions
- Preheat grill to medium-high heat (350° to 400°).
- Cut romaine lengthwise into quarters, leaving core intact. Season with salt and pepper. Grill, turning carefully, until leaves begin to wilt and edges are lightly charred.
- In a large bowl, gently combine crabmeat and Ravigote Sauce, being careful to keep lumps from breaking up too much.
- Divide romaine among 4 plates. Drizzle with Lemon-Parmesan Dressing. Top with crabmeat mixture, and spoon Marinated Tomatoes on side of salad. Garnish with capers, if desired.
Ravigote Sauce
Makes 1½ cups
Ingredients
- 1 tablespoon fresh lemon juice
- 1 teaspoon dry mustard
- 1 cup mayonnaise
- ¼ cup minced red bell pepper
- ¼ cup minced green bell or Anaheim pepper
- 1 large egg, hard-cooked, peeled, and finely chopped
- 1½ tablespoons small capers, drained and chopped
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon hot sauce
- ½ teaspoon ground black pepper
- ½ teaspoon dried tarragon leaves or 1 teaspoon minced fresh tarragon leaves
Instructions
- In a medium nonreactive bowl, stir together lemon juice and dry mustard until dissolved. Stir in mayonnaise. Gently fold in all remaining ingredients. Cover and refrigerate for at least 1 hour or up to 4 hours. Taste and adjust seasonings. Sauce will keep refrigerated in an airtight container for up to 2 days.
Lemon Parmesan Dressing
Makes 2½ cups
Ingredients
- 1 egg yolk
- 3 tablespoons white balsamic vinegar
- 3 tablespoons fresh lemon juice
- 1½ tablespoons Creole mustard
- Dash hot sauce
- 1¾ cups olive oil
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- ¾ teaspoon kosher salt
- ¾ teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together egg yolk, vinegar, lemon juice, mustard, and hot sauce until combined. Add oil in a slow, steady stream, whisking constantly, until combined. Stir in cheese, zest, salt, and pepper.
Notes
Note: According to the USDA, people with health problems, the very young, the elderly, and pregnant women should avoid eating foods containing raw eggs. Pasteurized eggs can be substituted, if necessary.
Marinated Tomatoes
Makes 4 servings
Ingredients
- ½ cup extra-virgin olive oil
- 2 cloves garlic, shaved
- 8 ounces grape tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon rice vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh basil
Instructions
- In a medium skillet, heat oil over low heat. Add garlic; gently sauté. Remove from heat, and add all remaining ingredients. Refrigerate for at least 1 hour or up to 1 week.
