Crab Hoelzel - 16 oz

Prep

15 Minutes

Total

20 Minutes

Yield

4 Servings

Ingredients

Tarragon Vinaigrette

  • 1/4 Cup Tarragon Vinegar
  • 1/4 Cup Cider Vinegar
  • 1 Tsp Salt
  • 4 Tbsp Black Pepper, coarsely ground
  • 1 Cup Olive Oil
  • 8 Sprigs Tarragon, leaves removed & chopped
  • 2 Tbsp Chives, chopped

Salad

  • 16 Oz Heron Point Crab Meat
  • 1/2 Ea Green Bell Pepper, julienned
  • 1/2 Ea Red Bell Pepper, julienned
  • 1/2 Cup Pistachios, shelled & crushed
  • 4 Heads Belgian Endive

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Vinaigrette:

  1. In medium sized mixing bowl whisk together the vinegars and salt & pepper
  2. Slowly whisk in olive oil to emulsify
  3. Stir in chopped herbs

For the Salad:

  1. Dress prepared pepper and crab meat with a bit of the vinaigrette, separately
  2. Plate salad by layering endive, crab, and peppers. Top each salad with chopped pistachios and drizzle with remaining vinaigrette