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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 mild olive oil |
1 pound jumbo lump crabmeat, picked over |
2 teaspoons chopped tarragon |
3 tablespoons chopped chives |
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick |
3 cups baby romaine leaves |
a toasted baguette |
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. Cooks' note: The egg yolk in this recipe is not cooked.
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