Tarragon Crab Salad Recipes

CRAB SALAD

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

CRAB SALAD

Steps:

• Place the crabmeat in a large bowl. Stir in the red onion, bell pepper, carrot, celery, tarragon, and parsley. Toss gently.
• Stir together the lemon juice and mayonnaise in a small bowl.
• Spoon the mayonnaise mixture onto the crab salad and toss lightly to mix. Season with salt and pepper. (If you're not serving the salad right away, cover and refrigerate it for up to 6 hours.)

TARRAGON CRAB SALAD

Steps:

• Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
• Toss crabmeat with dressing, tarragon, and chives.
• Season tomatoes with salt and serve topped with romaine and crab.
• Serve with: a toasted baguette.
• Cooks' notes: The egg yolk in this recipe is not cooked.

CRAB SALAD WITH CILANTRO, TARRAGON AND GRAPEFRUIT

Steps:

• In a bowl, gently combine all ingredients. Taste and add more oil, pepper or grapefruit zest to bring flavors into balance. Keep chilled until ready to serve.

CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE

Steps:

• Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
• When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
• Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

MARINATED CRAB SALAD

Steps:

• In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours.
• Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.