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Crabmeat Hoezel

Main Recipe

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



crabmeat hoezel image

Time: 1 minute

Number Of Ingredients: 8

Ingredients: tarragon vinegar,cider vinegar,salt,fresh ground pepper,extra virgin olive oil,crabmeat,chives,melba toast

Steps:

  1. in a small bowl or jar combine tarragon vinegar , cider vinegar , salt and pepper
  2. add olive oil
  3. stir well
  4. cover and refrigerate 24 hours before using
  5. place the crab meat in a chilled serving dish
  6. make a mound of the crab meat
  7. stir the dressing well
  8. ladle over the crab meat
  9. sprinkle with chives
  10. serve with melba toast
    15-minutes-or-less     time-to-make     course     main-ingredient     preparation     appetizers     seafood     crab     shellfish

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