Crab-Meat Salad With Tarragon Mayonnaise

Name: Crab-Meat Salad With Tarragon Mayonnaise
Total time: 20 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 tablespoon Dijon mustard; 2 to 3 tablespoons lemon or lime juice; 1/2 to 3/4 cup safflower oil; About 1/4 cup extra-virgin olive oil; 2 tablespoons minced tarragon; Coarse salt and freshly ground white pepper to taste; 1 pound fresh crab meat; 1 head bib lettuce, washed and spin-dried; 1 ripe avocado, peeled and sliced; 1 pint baby tomatoes, halved

By Moira Hodgson

Total Time: 20 minutes
Rating: 4(22)
Comments: Read comments

Featured in: FOOD; Preparing Salad Days for the Summer

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Ingredients

Yield:4 servings

1egg yolk
1tablespoon Dijon mustard
2 to 3tablespoons lemon or lime juice
½ to ¾cup safflower oil
About ¼ cup extra-virgin olive oil
2tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1pound fresh crab meat
1head bib lettuce, washed and spin-dried
1ripe avocado, peeled and sliced
1pint baby tomatoes, halved

Ingredient Substitution Guide

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Preparation

Step 1
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).
Step 2
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.
Step 3
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.