Crabmeat Hoezel Food

CRABMEAT HOEZEL

Crabmeat Hoezel image

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

Provided by Laury

Categories Crab

Time 1m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 lb flaked crabmeat (lump crabmeat, is best)
1 teaspoon chopped chives
melba toast

Steps:

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.

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