Crabmeat Hoelzel Recipes

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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

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.

CRAB HOELZEL



CRAB HOELZEL image

Categories     Shellfish

Yield 4

Number Of Ingredients 7

Serve on its own, without greens if you're staying true to the original, which also calls for the use of Heinz vinegars, of course.
1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
2 tablespoons fresh cracked black pepper
1/4 cup extra-virgin olive oil
1 pound fresh jumbo lump crabmeat

Steps:

  • Combine the vinegars, salt and pepper in a bowl. Whisk in olive oil in a steady stream. Transfer crabmeat to a mixing bowl and ladle with dressing, to taste.

CRAB HOELZEL



CRAB HOELZEL image

Categories     Shellfish     Appetizer     Quick & Easy

Yield 4 people

Number Of Ingredients 10

1 LB JUMBO LUMP CRAB
Dressing
1/4 C TARRAGON VINEGAR
1/4 C CIDER VINEGAR
1/2 t SALT
2 T CRACKED BLACK
PEPPER
1/4 C OLIVE OIL
GARNISH FRESH TARRAGON
SPRIGS

Steps:

  • Make dressing and refrigerate overnight. Stir & serve over carb

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