photo by Andi Longmeadow Farm
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
<p>I am a married woman living in Florida. I have had to retire caused by extremely severe rheumatoid arthritis and fibromyalgia. The disabilities also make it impossible for me to cook. I often drop what is in my hand and I can't stand up for more than about 10 minutes. I love reading recipes and finding new food web sites to share. I used to be doing the cookbooks and other things. I have had to stop because I was too exhausted. <br /><br /><br /><br /><br /><br />. <br /> <br /><br /></p>