Ingredients
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1/4
-
1/4
-
1/2
-
1
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
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, This is outstanding – more people really need to try this – this is absolutely SPLENDID Easy as a mustard cake to make It was hard letting this sit for 24 hours – as I kept sneaking pieces here and there I served on some nice crackers and there was none left I mixed the crab very carefully as I didn’t want to break up the large lumps Truly a special lovely appy
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Steps
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1
Done
|
In a Small Bowl or Jar Combine Tarragon Vinegar, Cider Vinegar, Salt and Pepper. |
|
2
Done
|
Add Olive Oil. |
|
3
Done
|
Stir Well. |
|
4
Done
|
Cover and Refrigerate 24 Hours Before Using. |
|
5
Done
|
Place the Crab Meat in a Chilled Serving Dish. |
|
6
Done
|
Make a Mound of the Crab Meat. |
|
7
Done
|
Stir the Dressing Well. |
|
8
Done
|
Ladle Over the Crab Meat. |
|
9
Done
|
Sprinkle With Chives. |
|
10
Done
|
Serve With Melba Toast. |
