Crab salad with tarragon
4 servings
10 minutes
Crab salad with tarragon is an exquisite dish of American cuisine that combines the freshness of seafood with aromatic herbs. Historically, crabs are one of the favorite ingredients in the coastal regions of the USA, and tarragon adds a refined spice to the dish. Tender crab meat is combined with a tangy sauce made from egg yolk, vinegar, and olive oil, creating a harmony of flavors. Tarragon leaves and green onions add freshness, while serving on slices of juicy tomatoes with crispy romaine leaves makes the salad not only tasty but also aesthetically appealing. Serving with a crispy baguette highlights the dish's sophistication. This salad is perfect for a light lunch or an elegant appetizer, adding a touch of elegance to the meal.
1
Blend the egg yolk with salt, pepper, vinegar, and water. While the motor is running, slowly pour in the olive oil.
- Egg yolk: 1 piece
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- White wine vinegar: 1 tablespoon
- Water: 1 tablespoon
- Olive oil: 3 tablespoons
2
Finely chop the tarragon leaves and green onions.
- Tarragon leaves: 2 teaspoons
- Spring onion: 1 bunch
3
Mix the minced crab meat with herbs and the egg mixture.
- Canned crab meat: 250 g
4
Slice two very large tomatoes into rounds, arrange them on 4 plates, and sprinkle with salt. Place young romaine lettuce leaves on the tomatoes, and then add the crab mixture on top.
- Tomatoes: 2 pieces
- Salt: 0.5 teaspoon
- Romaine lettuce: 1 bunch
5
Serve with slices of toasted baguette.
