Tarragon Crab Salad
Submitted by happyzhangbo
Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.
YIELD
4 servingsPREP
8 minCOOK
0 minREADY
10 minWhen you get your hands on good crab, the last thing you want to do is bury it under heavy flavors.
This salad lets the sweet, briny meat shine with just a light coating of blender-made vinaigrette spiked with fresh tarragon and snipped chives.
Pile it over ripe summer tomatoes and crisp baby romaine, and you’ve got something that looks like it came from a seafood restaurant patio.
Chef Tips
- Use the best crab you can find. Jumbo lump is ideal here since there’s nowhere for subpar seafood to hide in a dish this simple.
- Blend the dressing on low and add oil in a thin, steady stream. You’re making a quick emulsion, and rushing it will leave you with a broken, oily mess.
- Ripe, in-season tomatoes matter. This salad lives or dies by the quality of the tomato underneath. Off-season? Try heirloom cherry tomatoes halved instead.
Ingredients
Directions
Blend yolk, vinegar, water, ½ teaspoon salt, and ¼ teaspoon pepper in a blender.
With motor running, add oil in a slow stream.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab.
Serve with: a toasted baguette
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