Tarragon Crab Salad
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.
Cooks' note:
The egg yolk in this recipe is not cooked.
Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices
Preparation
Step 1
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.
Step 2
Toss crabmeat with dressing, tarragon, and chives.
Step 3
Season tomatoes with salt and serve topped with romaine and crab
Recipe notes
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