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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Who knew a crab recipe could originate in Pittsburgh?! The venerable Duquesne Club created this for one of their members many, MANY years ago. So simple, so delicious. Ingredients:
dash of salt |
1/8 t. coarsely ground black pepper |
1/3 c. tarragon vinegar |
1/4 c. olive oil |
1 pound fresh jumbo lump crabmeat, picked over for shell and cartiledge |
red ripe summer tomatoes, cut into wedges |
kalamata olives |
Directions:
1. Put salt and pepper in a small bowl and add vinegar and olive oil. Mix until the salt dissolves, stirring vigorously with a wire whisk to form an emulsion. (Just use the food processor!)
2. Refrigerate for 2 days. (I don't.)
3. When ready to serve, divide crab among 6 small plates and drizzle the dressing over it. Garnish with good summer tomato wedges and kalamata olives.
4. For lunch portions this serves 4.
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