Tarragon Crab Salad

"Recipe from Epicurius. Posted to get nutritional values. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat."
 
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Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
  • Toss crabmeat with dressing, tarragon, and chives.
  • Season tomatoes with salt and serve topped with romaine and crab.
  • Serve with: a toasted baguette.
  • Cooks' notes: The egg yolk in this recipe is not cooked.

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Reviews

  1. The hardest part of this recipe was just making the tomato cups. The flavor is fantastic, and it's perfect for a really hot day. I wouldn't change a thing on this recipe.
     
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