Crab Hoezel
Created by Laury on October 14, 2011
- Servings: 5
- Prep Time: 10m
- Cook Time: 0m
- Recipe #470
Ingredients
- 1/4 cup tarragon vinegar
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon finely ground black pepper
- 1/4 extra virgin olive oil
- 1 pound cooked crab (flaked crabmeat, Lump crabmeat is best)
- 1 teaspoon chopped fresh chives
- Melba toast
How to Make
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Step 1: In a small bowl, or jar, combine tarragon vinegar, cider vinegar, salt and pepper. Stir well. Cover and refrigerate 24 hours before using. Place the crabmeat in a chilled serving dish
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Step 2: Add olive oil and stir.
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Step 3: Cover and refrigerate 24 hours
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Step 4: Place the crabmeat in a chilled serving dish. The crabmeat should be mounded not spread out.
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Step 5: Stir the dressing well in order the blend the flavors.
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Step 6: Ladle over the crabmeat.
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Step 7: Sprinkle with chives.
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Step 8: Serve with Melba Toast.
Nutritional Facts
- Serving Size: 1 (144.9 g)
- Calories 131.8
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 86.1 mg
- Sodium - 721.3 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 25.4 g
- Calcium - 71.8 mg
- Iron - 0.6 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg