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Tarragon Crab Salad

kept bytihleigh
recipe bySerious Eats

I decided to use a good-quality canned crab instead of purchasing a bunch of vicious little crabs, steaming them, and then ripping them apart. That said, I'm sure you could find a fishmonger that may do all that work for you. But the canned variety really does work in a pinch. The same reasoning does not apply to the tomatoes. Only ripe and rich summer tomatoes should be cut up here.


1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons olive oil
1 pound lump crab meat
2 teaspoon tarragon, chopped
3 tablespoons chives, chopped
2 large tomatoes, thickly sliced
3 cups baby romaine leaves
Salt and pepper



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