Duquesne Club Crabmeat Hoelzel Recipes
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
Provided by Laury
Categories Crab
Time 1m
Yield 4-6 serving(s)
Number Of Ingredients 8
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
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.
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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. Find this Pin and more on Appetizers by Kathleen Lokay Ellis. Shellfish ...
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5/5 (1)Total Time 1 minServings 4-6
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RECIPE: CRABMEAT HOELZEL - RECIPELINK.COM
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