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Crabmeat Hoezel

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Crabmeat Hoezel

Description

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

Cooking Time

Preparation Time :1 Min

Cook Time : 0 Min

Total Time : 1 Min

Ingredients

Serves : 4-6
  • 1⁄4 tarragon vinegar
  • 1⁄4 cider vinegar
  • 1⁄2 salt
  • 1 fresh ground pepper
  • 1⁄4 extra virgin olive oil
  • 1lb flaked crabmeat (lump crabmeat, is best)
  • 1 chives
  • melba toast

Directions

  • 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.
~Laury~

~Laury~

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#Tags

nveg