Recipe by ~Laury~
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
Top Review by Andi of Longmeadow Farm
This is outstanding - more people really need to try this - this is absolutely SPLENDID. Easy as a mustard cake to make. It was hard letting this sit for 24 hours - as I kept sneaking pieces here and there. I served on some nice crackers and there was none left. I mixed the crab very carefully as I didn't want to break up the large lumps. Truly a special lovely appy.
- 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 See How It's Made
- In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
- Add olive oil.
- Stir well.
- Cover and refrigerate 24 hours before using.
- Place the crab meat in a chilled serving dish.
- Make a mound of the crab meat.
- Stir the dressing well.
- Ladle over the crab meat.
- Sprinkle with chives.
- Serve with melba toast.