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Tarragon Crab Salad

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

8 min

COOK

0 min

READY

10 min

Ingredients

1 1
LARGE LARGE EGG YOLKS
1 15
TABLESPOON ML WHITE WINE VINEGAR
1 15
TABLESPOON ML WATER
3 45
TABLESPOONS ML OLIVE OIL
mild
1 453.6
POUND G CRAB MEAT
jumbo, picked over *
2 1E+1
TEASPOONS ML TARRAGON LEAVES
chopped
3 45
TABLESPOONS ML CHIVES
chopped
2 2
LARGE LARGE TOMATOES
sliced thick
3 7.1E+2
CUPS ML LETTUCE LEAVES
baby *

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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 118 85% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 8mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 19% Vitamin C 22%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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