Crabmeat Hoezel

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

Recipe From food.com

Provided by Laury

Time 1m

Yield 4-6 serving(s)

Categories Crab

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.


Crabmeat Hoezel image

Number Of Ingredients: 8

Ingredients:

  • 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


CRAB HOELZEL

Recipe From epicurious.com

Yield 4

Categories Shellfish

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.

Number Of Ingredients: 7

Ingredients:

  • 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


CRAB HOELZEL

Recipe From epicurious.com

Yield 4 people

Categories Shellfish,Appetizer,Quick & Easy

Steps:

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

Number Of Ingredients: 10

Ingredients:

  • 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


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