The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at Yves Camdeborde’s Paris brasserie, Le Comptoir du Relais, are flavorful ripe tomatoes, fresh herbs, and excellent crabmeat.
For more recipes inspired by the City of Light, visit our Paris City Guide.
2000s Recipes + Menus
Tarragon Crab Salad
Serves 4
- Active time:10 min
- Start to finish:10 min
September 2008
- 1 large egg yolk
- 1 tablespoon white-wine vinegar
- 1 tablespoon water
- 3 tablespoons mild olive oil
- 1 lb jumbo lump crabmeat, picked over
- 2 teaspoons chopped tarragon
- 3 tablespoons chopped chives
- 2 large tomatoes (1 1/2 to 2 lb total), sliced thick
- 3 cups baby romaine leaves
-
Blend yolk, vinegar, water, 1/2 tsp salt, and 1/4 tsp 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:
Cooks’ notes:
- We’ve also got a web-exclusive recipe using the leftover tarragon.
- The egg yolk in this recipe is not cooked.
- Keywords
- shelley wiseman,
- ten-minute mains,
- buy this make that,
- seafood,
- herbs
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