Crab Napoleon

This tempting Crab Napoleon takes sweet, tender Louisiana crabmeat (it’s worth the splurge to get jumbo lump) and dresses it simply with citrus juices, fresh 
pico de gallo, and a drizzle of luscious cilantro oil. 
It’s a stunning start to any early summer gathering.

Crab Napoleon
Serves 4
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  1. 1 (8-ounce) container jumbo lump crabmeat, drained and picked free of shell
  2. 1½ tablespoons minced shallot
  3. 1 tablespoon fresh lime juice
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon chili powder
  6. ½ Hass avocado
  7. 1 to 2 tablespoons fresh lemon juice
  8. Pico de Gallo (recipe follows)
  9. Cilantro Oil (recipe follows)
  1. In a medium bowl, combine crabmeat, shallot, lime juice, salt, and chili powder, tossing gently to coat. Cover and refrigerate for 1 hour.
  2. Slice avocado, and place in a small bowl. Gently toss with lemon juice to prevent browning.
  3. Place a 2½-inch ring mold on a serving plate.* Using a slotted spoon, place 3 tablespoons Pico de Gallo in mold. Top with ¼ cup crabmeat mixture. While lightly pressing on crabmeat mixture, carefully remove mold. Top with 2 slices avocado and 1 teaspoon Pico de Gallo. Drizzle Cilantro Oil around Crab Napoleon. Repeat procedure 3 times with remaining Pico de Gallo, crabmeat mixture, avocado, and Cilantro Oil. Serve immediately.
  1. *A 4-ounce can from diced or chopped green chiles (with the top and bottom removed) can be used as a mold.
Louisiana Cookin
Pico de Gallo
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  1. 1 cup diced seeded tomato
  2. 2 tablespoons finely diced sweet yellow onion
  3. 1 tablespoon finely diced seeded jalapeño
  4. 1 tablespoon fresh lime juice
  5. 1 teaspoon minced garlic
  6. ¼ teaspoon kosher salt
  1. In a small bowl, combine all ingredients. Cover and 
refrigerate until ready to use.
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Cilantro Oil
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  1. 1 cup firmly packed fresh cilantro leaves
  2. 4 tablespoons extra-virgin olive oil, divided
  3. 2 teaspoons white wine vinegar
  4. 1 clove garlic, roughly chopped
  5. ¼ teaspoon kosher salt
  6. ⅛ teaspoon ground cumin
  1. In the container of a blender, place cilantro, 2 tablespoons oil, vinegar, garlic, salt, and cumin. Cover and pulse until cilantro is chopped, stopping to scrape sides of container as needed. With blender running, add remaining 2 tablespoons oil in a slow, steady stream. Blend until smooth, 2 to 3 minutes. Refrigerate until ready to use. Whisk before using.
Louisiana Cookin


  1. I don’t know why you insest on bastardizing everything with cilantro? I never heard of it in a traditional Cajun or Creole cookbook! Why don’t we add some Hershey’s chocolate syrup? Wouldn’t be authentic either, but it would make it taste better not worse!

  2. Just read on Ancestry that cilantro is a genetic output
    You either love it or hate it !
    I am with the latter group and would never use it because it smells and tastes to me like dirty smelly feet !


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