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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is from the cookbook-I'll Have What They're Having [Legendary Local Cuisine}It was created by John Hoesel,president of the Pittsburgh and a boyhood friend of his It was first served at the Duquesne Club and the chef, Abel Rene Bomberault and titled Crabmeat Hoesel Ingredients:
1/4 cup tarragon vinegar |
1/4 cup cider vinegar |
1/2 teaspoon salt |
1 teaspoon fresh ground pepper |
1/4 cup extra virgin olive oil |
1 lb flaked crabmeat (lump crabmeat, is best) |
1 teaspoon chopped chives |
melba toast |
Directions:
1. In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
2. Add olive oil.
3. Stir well.
4. Cover and refrigerate 24 hours before using.
5. Place the crab meat in a chilled serving dish.
6. Make a mound of the crab meat.
7. Stir the dressing well.
8. Ladle over the crab meat.
9. Sprinkle with chives.
10. Serve with melba toast.
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