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
In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
Add olive oil.
Stir well.
Cover and refrigerate 24 hours before using.
Place the crab meat in a chilled serving dish.
Make a mound of the crab meat.
Stir the dressing well.
Ladle over the crab meat.
Sprinkle with chives.
Serve with melba toast.
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RECIPE: CRABMEAT HOELZEL - I THINK IT'S HOELZEL AND I FOUND THIS …
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CRAB HOZELLE DUQUESNE CLUB PITTSBURGH RECIPES - COPY ME THAT
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Steps: In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper. Add olive oil. Stir well. Cover and refrigerate 24 hours before using. From tfrecipes.com
Steps: Combine the vinegars, salt and pepper in a bowl. Whisk in olive oil in a steady stream. Transfer crabmeat to a mixing bowl and ladle with dressing, to taste. From tfrecipes.com
Steps: In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper. Add olive oil. Stir well. Cover and refrigerate 24 hours before using. From tfrecipes.com
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