Crabmeat Hoezel

"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"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:
1min
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • 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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Reviews

  1. This is outstanding - more people really need to try this - this is absolutely SPLENDID. Easy as a mustard cake to make. It was hard letting this sit for 24 hours - as I kept sneaking pieces here and there. I served on some nice crackers and there was none left. I mixed the crab very carefully as I didn't want to break up the large lumps. Truly a special lovely appy.
     
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RECIPE SUBMITTED BY

<p>I am a married woman living in Florida. I have had to retire caused by extremely severe rheumatoid arthritis and fibromyalgia. The disabilities also make it impossible for me to cook. I often drop what is in my hand and I can't stand up for more than about 10 minutes. I love reading recipes and finding new food web sites to share. I used to be doing the cookbooks and other things. I have had to stop because I was too exhausted. <br /><br /><br /><br /><br /><br />.&nbsp;<br />&nbsp;<br /><br /></p>
 
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