Crabmeat Hoezel Recipes

CRABMEAT HOEZEL

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.
• 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.

EASY SEA SCALLOPS WITH CRAB HOLLANDAISE

Steps:

• 1. Rinse and pat dry scallops. Heat a heavy skillet (cast iron works great) over medium-high heat. When hot, add about 1/2 tablespoon oil and heat until simmering.
• 2. Place scallops in hot pan and sear until browned, about 5 minutes. Turn them over and repeat. Sprinkle with salt and pepper, if desired.
• 3. Mix sauce mix and milk in medium sauce pan over medium heat. Add butter and tarragon and cook, stirring constantly, until sauce boils and butter is melted.
• 4. Stir in crabmeat and cook until heat through.
• 5. Divide scallops between two plates and top with the sauce.

CRAB HOELZEL

Steps:

• Make dressing and refrigerate overnight. Stir & serve over carb

CRAB HOELZEL

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.