Crabmeat Hoezel

1. 1

   In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.

2. 2

   Add olive oil.

3. 3

   Stir well.

4. 4

   Cover and refrigerate 24 hours before using.

5. 5

   Place the crab meat in a chilled serving dish.

6. 6

   Make a mound of the crab meat.

7. 7

   Stir the dressing well.

8. 8

   Ladle over the crab meat.

9. 9

   Sprinkle with chives.

10. 10

    Serve with melba toast.

No additional tips available.