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Crabmeat Hoelzel Recipe


Crabmeat Hoelzel Recipe
Who knew a crab recipe could originate in Pittsburgh?! The venerable Duquesne Club created this for one of their members many, MANY years ago. So simple, so delicious.

Crabhappych

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Ingredients
  • dash of salt
  • 1/8 t. coarsely ground black pepper
  • 1/3 c. tarragon vinegar
  • 1/4 c. olive oil
  • 1 pound fresh jumbo lump crabmeat, picked over for shell and cartiledge
  • red ripe summer tomatoes, cut into wedges
  • kalamata olives

Directions
  1. Put salt and pepper in a small bowl and add vinegar and olive oil. Mix until the salt dissolves, stirring vigorously with a wire whisk to form an emulsion. (Just use the food processor!)
  2. Refrigerate for 2 days. (I don't.)
  3. When ready to serve, divide crab among 6 small plates and drizzle the dressing over it. Garnish with good summer tomato wedges and kalamata olives.
  4. For lunch portions this serves 4.

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Comments


Sounds so good! High 5!


Sounds like this would make an excellent appetizer. I can almost taste it ;-)


Very nice and fresh summery recipe!


Sounds great!


This sounds great. I love Crab. This is a nice dish, thanks...


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