Dinner Tonight: Tarragon Crab Salad

Name: Dinner Tonight: Tarragon Crab Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 710 milliliters baby romaine leaves; 3 Tbsps chives, chopped; 1 large egg yolk; 454 grams lump crab meat; 3 Tbsps olive oil; 3 servings Salt and pepper; 2 teaspoons tarragon, chopped; 2 larges tomatoes, thickly sliced; 1 Tbsp water; 1 Tbsp white-wine vinegar

Dinner Tonight: Tarragon Crab Salad might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 296 calories, 30g of protein, and 17g of fat per serving. This recipe serves 3. A mixture of water, tarragon, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Add the yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. Process until smooth, and with the motor running, slowly drizzle in the oil.

Ingredients you will need

Vinegar

Pepper

Water

Salt

Egg Yolk

Cooking Oil

Equipment you will use

Blender

Combine the dressing with the crab meat, tarragon, and chives. Toss well.

Ingredients you will need

Crabmeat

Tarragon

Chives

Sprinkle the tomato slices with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato Slices

Equipment

Blender

Ingredients

Servings:

710milliliters

baby romaine leaves 3Tbsps

chives, chopped 1large

egg yolk 454grams

lump crab meat 3Tbsps

olive oil 3servings

Salt and pepper 2teaspoons

tarragon, chopped 2larges

tomatoes, thickly sliced 1Tbsp

water 1Tbsp

white-wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.