Ingredients for Crabmeat Hoezel
- 2 tablespoons tarragon vinegar
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 pound lump crabmeat
- 2 tablespoons freshly chopped chives
- Melba toast, for serving
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How to Make Crabmeat Hoezel
- In a small bowl or jar, whisk together 2 tablespoons tarragon vinegar, 1 tablespoon cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Add 1/4 cup olive oil to the vinegar mixture.
- Stir vigorously with a whisk until the dressing is emulsified.
- Cover and refrigerate for at least 24 hours to allow the flavors to meld. (The longer it sits, the better it tastes!)
- Gently place 1 pound of lump crab meat in a chilled serving bowl.
- Form the crab meat into a neat mound in the center of the bowl.
- Give the dressing another quick whisk before ladling it evenly over the crab meat.
- Garnish generously with 2 tablespoons freshly chopped chives.
- Serve immediately with melba toast for a truly memorable culinary experience.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
0g
Fat
9g
Carbs
0g
