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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe from Epicurius. The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat. Ingredients:
1 large egg yolk |
1 tablespoon white wine vinegar |
1 tablespoon water |
3 tablespoons olive oil (mild) |
1 lb lump crabmeat, picked over |
2 teaspoons tarragon (chopped) |
3 tablespoons chives (chopped) |
2 large tomatoes, sliced thick (1 1/2 to 2 pounds total) |
3 cups romaine lettuce (leaves, baby) |
Directions:
1. Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
2. Toss crabmeat with dressing, tarragon, and chives.
3. Season tomatoes with salt and serve topped with romaine and crab.
4. Serve with: a toasted baguette.
5. Cooks' notes: The egg yolk in this recipe is not cooked.
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